- Heat the oil in a large, deep frying pan, about 25cm in diameter, with a flameproof handle. Add the red pepper and leeks and fry gently for 10 minutes until softened. Toss in the olives, if using, the turkey and the cooked pasta, ensuring all the ingredients are well mixed.
- Beat the eggs with the chopped parsley and season well. Pour into the hot pan and swirl around to allow the eggs to settle evenly. Cook over a moderate heat for 4–5 minutes or until nearly set. Meanwhile, preheat a moderate grill.
- Arrange the cheese over the top of the frittata. Place under the grill for 5 minutes or until the cheese melts and bubbles.
- Slide the tortilla onto a hot plate and serve, cut into wedges. It can be eaten warm or cold.
The trick for a perfect frittata is to cook over a medium to low heat and allow the mixture to set slowly without stirring. Stirring once the egg has begun to set will break the mixture apart. Too high a heat will burn the base before the egg is set sufficiently to finish under the grill.
If you don't have any leftover cooked pasta, use 50g (dry weight) pasta and cook it first in a large pan of lightly salted boiling water, for 10–12 minutes, or according to the packet instructions, until al dente. Drain thoroughly.