- 375
Ingredients
- 3/4 3/4 3/4 pound yukon gold or red potatoes
- 3/4 3/4 3/4 pound yukon gold or red potatoes
- 3/4 3/4 3/4 pound yukon gold or red potatoes
- 4 4 4 tablespoons unsalted butter
- 4 4 4 tablespoons unsalted butter
- 4 4 4 tablespoons unsalted butter
- 2 2 2 leeks, white and tender green parts only thinly sliced
- 2 2 2 leeks, white and tender green parts only thinly sliced
- 2 2 2 leeks, white and tender green parts only thinly sliced
- Salt and freshly ground black pepper
- Salt and freshly ground black pepper
- Salt and freshly ground black pepper
- 10 10 10 large eggs
- 10 10 10 large eggs
- 10 10 10 large eggs
- 1/3 1/3 1/3 cup milk
- 1/3 1/3 1/3 cup milk
- 1/3 1/3 1/3 cup milk
- 4 4 4 ounces fromage blanc or crumbled goat cheese (1 cup)
- 4 4 4 ounces fromage blanc or crumbled goat cheese (1 cup)
- 4 4 4 ounces fromage blanc or crumbled goat cheese (1 cup)
Preparation
Step 1
Step 1
Preheat the oven to 375°. In a medium saucepan, cover the potatoes with water and bring to a boil. Boil the potatoes until tender, about 15 minutes. Drain and let cool slightly, then cut into 1/2-inch dice.
Step 2
In a 10-inch nonstick ovenproof skillet, melt the butter. Add the leeks and cook over moderate heat until tender, about 4 minutes. Add the potatoes and cook for 3 minutes longer. Season with salt and pepper.
Step 3
In a large bowl, whisk the eggs with the milk and season with salt and pepper. Pour the eggs over the leeks and potatoes and cook for 5 minutes without stirring. Dollop the fromage blanc or sprinkle the feta cheese over the leeks and potatoes. Transfer the skillet to the oven and bake until the eggs are just set in the center, about 18 minutes. Slide the frittata onto a serving plate. Cut into wedges and serve.