Potato And Leek Frittata

1. 1

   Steam potatoes, covered, for 20-25 minutes, or until tender.

2. 2

   Let cool until they can be handled.

3. 3

   Peel and cut crosswise into thin slices.

4. 4

   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.

5. 5

   Season to taste.

6. 6

   In a large bowl, whisk together eggs, 1/2 cup parmesan, 1/2 cup gruyere, chives, parsley and season to taste.

7. 7

   Whisk until combined well.

8. 8

   Stir in leek and potatoes.

9. 9

   In the cleaned skillet, heat the oil over moderate heat until hot but not smoking.

10. 10

    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.

11. 11

    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.

* Per serving · 4 servings · Values may vary.

No additional tips available.