Potato and Leek Frittata

Recipe by evelynathens
READY IN: 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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