Recipe by evelyn/athens
I love frittatas cause they can be made several hours in advance and served later in the day, at room temperature - when I think they taste best.
Top Review by LAURIE
Great, simple supper. I did sub onions for the leeks and added a bit of chopped ham. BF was impressed when I flipped it over on the serving plate....BTW it looked beautiful, all golden and crispy and it tasted just a spectacular. TY Evelyn, we both loved it!
- 1 1⁄2 lbs potatoes
- 3 cups thinly sliced white and pale green part leeks, washed well and drained
- 2 tablespoons butter
- 12 large eggs
- 1⁄2 cup parmesan cheese, grated
- 1⁄2 cup gruyere cheese, coarsely grated (or you can use 1 full cup of either cheese)
- 2 tablespoons snipped fresh chives
- 2 tablespoons minced fresh parsley
- 2 tablespoons olive oil
Directions See How It's Made
- Steam potatoes, covered, for 20-25 minutes, or until tender.
- Let cool until they can be handled.
- Peel and cut crosswise into thin slices.
- In a 12 inch non-stick skillet, cook the leek in the butter over moderately-low heat, stirring, for 12-15 minutes, or until very soft.
- Season to taste.
- In a large bowl, whisk together eggs, ½ cup parmesan, ½ cup gruyere, chives, parsley and season to taste.
- Whisk until combined well.
- Stir in leek and potatoes.
- In the cleaned skillet, heat the oil over moderate heat until hot but not smoking.
- Pour in egg mixture, distributing potatoes evenly, and cook, without stirring, for 10-12 minutes, or until edge is set but center is slightly soft.
- Put a plate, larger than the skillet, over the skillet and 'flip' frittata onto it. Gently slilde frittata back into skillet, now browned-side-up and continue cooking until other side has set, about 4 minutes longer.