HAM AND LEEK FRITTATA

HAM AND LEEK FRITTATA image

Yield 8 People

Number Of Ingredients 9

Previous Next

8 ounce(s) small red potatoes, halved
3 tablespoon(s) extra-virgin olive oil
Coarse salt and freshly ground pepper
12 large eggs
2 teaspoon(s) Dijon mustard
2 dash(es) hot sauce, such as Tabasco
2 tablespoon(s) unsalted butter
2 leeks, white and pale-green parts only, thinly sliced crosswise, rinsed well
8 ounce(s) baked ham, cut into 1/4-inch pieces

Steps:

1.Preheat oven to 400 degrees F. Arrange potatoes on a rimmed baking sheet. Drizzle with 1 tablespoon oil; season with salt and pepper. Roast until tender and golden brown, about 30 minutes. Set aside. 2.Preheat broiler. Whisk eggs, mustard, 1/2 teaspoon salt, 1/4 teaspoon pepper, and the hot sauce in a large bowl; set aside. 3.Heat butter and remaining 2 tablespoons oil in a large cast-iron skillet over medium heat until butter has melted. Add leeks; cook, stirring, until soft, about 5 minutes. Add ham; cook, stirring, until heated through, about 2 minutes. 4.Add egg mixture, and gently stir with a heatproof rubber spatula. Cook, using spatula to pull eggs away from sides, allowing uncooked egg to run underneath, until almost set, about 8 minutes. 5.Arrange potatoes over top of frittata. Broil frittata until set and lightly golden, 30 seconds to 1 minute. Serve, cut in wedges, warm or at room temperature.