Leek, Potato & Gruyere Frittata

1. 1

   In deep pan over medium-high heat, melt 1 tablespoon of butter.

2. 2

   Add potatoes, salt and pepper.

3. 3

   Cover with lid (or shallow pan if you have a frittata pan) cook, flipping potatoes occasionally, about 8 minutes.

4. 4

   Transfer to bowl.

5. 5

   In in same deep pan, over medium heat, melt 1 tablespoon butter.

6. 6

   Add leeks, salt and pepper.

7. 7

   Cook, stirring occasionally, 6-8 minutes. Transfer to separate bowl.

8. 8

   In another bowl, whisk eggs and cream. Stir in cheese, parsley, potatoes, salt, pepper and all but 2 tablespoons of leeks.

9. 9

   Set pan over medium heat; melt 1/2 tablespoon butter. Add egg mixture; cook until just beginning to set, about 4 minutes. Using rubber spatula left cooked edges and allow uncooked eggs to flow underneath.

10. 10

    At this point place in oven at 350u00b0F and cook until eggs are set, about 4 to 6 minutes. (If you have the frittata pan can cover with smaller pan & flip over).

11. 11

    Shake pan to loosen frittata, slide unto plate. Garnish with reserved leeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.