Ingredients
-
1 1/2
-
3
-
2
-
12
-
1/2
-
1/2
-
2
-
2
-
2
-
-
-
-
-
-
Directions
Potato and Leek Frittata, I love frittatas cause they can be made several hours in advance and served later in the day, at room temperature – when I think they taste best , What a DISASTER I’ve never cooked fritatta, but I discovered (way too late) that the instructions here result a scorched bottom and sides and raw, runny middle I recommend following these instead: about com/od/cooking/ht/howtofrittata htm If that wasn’t enough, this was blander than bland Don’t bother!, We added a bit of cauliflower to get extra veg – we didn’t have parmesan or gruyere cheese, but used a stong and bitey cheddar Lovely comfort type food – great for a cold winter/autumn night Will try adding some speck, pancetta chunks, bacon or similar for a little punch of flavour and re-review Thanks evelyn/athens for an easy to prep, simple to cook and enjoyable taste for a midweek meal 🙂
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Steps
|
1
Done
|
Steam Potatoes, Covered, For 20-25 Minutes, or Until Tender. |
|
2
Done
|
Let Cool Until They Can Be Handled. |
|
3
Done
|
Peel and Cut Crosswise Into Thin Slices. |
|
4
Done
|
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
Done
|
Season to Taste. |
|
6
Done
|
in a Large Bowl, Whisk Together Eggs, Cup Parmesan, Cup Gruyere, Chives, Parsley and Season to Taste. |
|
7
Done
|
Whisk Until Combined Well. |
|
8
Done
|
Stir in Leek and Potatoes. |
|
9
Done
|
in the Cleaned Skillet, Heat the Oil Over Moderate Heat Until Hot but not Smoking. |
|
10
Done
|
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
Done
|
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. |
