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
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