FRITTATA - LEEK, POTATO AND GRUYERE

By akselden

Ingredients

• 3 T. unsalted butter
• 6 oz. small red potatoes, sliced 1/8 thick
• Salt and freshly ground pepper, to taste
• 2 leeks, white and light green portions, rinsed well and thinly sliced
• 5 eggs
• 3 T. heavy cream
• 2 oz. Gruyere cheese, shredded
• 1 T. finely chopped fresh flat-leaf parsley

Details

Servings 4

Preparation

Step 1

In deep half of frittata pan over medium high heat, melt 1 T. butter. Add potatoes, salt and pepper. Cover with shallow pan; cook flipping potatoes occasionally, about 8 minutes. Transfer to bowl.

In deep half of frittata pan over medium heat, melt 1 T. butter. Add leeks, salt and pepper. Cook stirring occasionally 6-8 minutes. Transfer to separate bowl.

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

In shallow half of frittata pan over medium heat, melt 1/2 T. butter. Place shallow pan upside down on top of deep pan; flip frittata into shallow pan. Cook covered, 4 minutes. Remove deep pan; cook until eggs are set 2-3 minutes. Shake pan to loosen frittata; slide onto plate. Garnish with reserved leeks.