Potato And Leek Frittata

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 1/2 lbs potatoes
• 3 cups thinly sliced and pale green part leeks, washed well and drained
• 2 tablespoons butter
• 12 large eggs
• 1/2 cup parmesan cheese, grated
• 1/2 cup gruyere cheese, coarsely grated (or you can use 1 full cup of either cheese)
• 2 tablespoons snipped fresh chives
• 2 tablespoons minced fresh parsley
• 2 tablespoons olive oil

Recipe

• 1 steam potatoes, covered, for 20-25 minutes, or until tender.
• 2 let cool until they can be handled.
• 3 peel and cut crosswise into thin slices.
• 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 season to taste.
• 6 in a large bowl, whisk together eggs, ½ cup parmesan, ½ cup gruyere, chives, parsley and season to taste.
• 7 whisk until combined well.
• 8 stir in leek and potatoes.
• 9 in the cleaned skillet, heat the oil over moderate heat until hot but not smoking.
• 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 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.