Leek, Potato & Gruyere Frittata


If you are fortunate to have a frittata pan, you know what to do....if you're like most of us, get out a couple of pans and get ready for a treat!

3 TBS unsalted butter
6 oz. small red potatoes sliced 1/8” thick
Salt and fresh ground pepper to taste
2 leeks, white and light green portions rinsed and thinly sliced
3 TBS heavy cream
5 eggs
2 oz. shredded Gruyere cheese

Over medium-high heat, melt 1 TBS butter. Add potatoes, salt and pepper. Cover; cook, flipping potatoes occasionally, about 8 minutes. Transfer to bowl.

In another bowl, whisk eggs and cream. Stir in parsley, potatoes, salt, pepper and all but 2 TBS leeks. Set pan over medium heat; melt 1/2 TBS butter. Add egg mixture; cook until just beginning to set, about 4 min., using rubber spatula to lift cooked edges and allow uncooked eggs to flow underneath.

Place another pan over medium heat, melt 1/2 TBS butter. Carefully place first pan upside down on top of new pan; flip frittata into new pan. Cook covered, 4 minutes. Uncover and cook till eggs are set, 2–3 minutes. Shake pan to loosen frittata and slide onto plate.
Garnish with reserved leeks. Serves 4–6

 

Peach CobblerBlackberry Crisp Potato Leek SoupBeet SoupBethany Burgers

Tuscan SplendorZucchini Bread   • Leek, potato & Gruyere Frittata