Leek, Potato & Gruyere Frittata

By Debbie54

Ingredients

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

Preparation

Step 1

In the deep half of an 8-inch frittata pan over medium heat, melt 1 Tbls of the butter. Add the potatoes, salt and pepper, cover with the shallow pan and cook, flipping the potatoes occasionally, until tender and browned, about 8 minutes, transfer to a bowl.

In the deep half of a frittata pan over medium heat, melt 1 Tbls of the butter. Add leaks, salt, and pepper and cook, stirring occasionally, until softened, 6-8 minutes. Transfere to a separate bowl.

In another bowl whisk together the eggs and cream. Stir in the cheese, parsley, potatoes, salt, pepper, and all but 2 Tbls of the leaks.

In the deep half of the frittata pan over medium heat, melt 1/2 Tbls of the butter. Add the egg mixture and cook until the eggs are just beginning to set, about 4 minutes, usinga rubber spatula to gently lift the cooked edges and allow the uncooked eggs to flow underneath.

Meanwhile, in the shallow half of the frittata pan over medium heat, melt the remaining 1/2 Tbls butter. Place in shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Cook, covered, for 4 minutes. Remove the deep pan and cook until the eggs are completely set 2-3 minutes more. Gently sake the pan to loosen the frittata and slide it onto a serving plate. Garnish wih the reserved leeks.