HAM & LEEK FRITTATA

HAM & LEEK FRITTATA image

Yield 4 People

Number Of Ingredients 10

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8 oz. very small red potatoes, halved
3 Tbsp olive oil
Coarse salt
Freshly ground pepper
12 large eggs
2 tsp Dijon mustard
2 dashes hot sauce
2 Tbsp unsalted butter
2 leeks: white & pale green parts only, thinly sliced crosswise, rinsed well.
8 oz. 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 Tbsp oil; season with salt & pepper. Roast until tender and golden brown - about 30 minutes. Set aside. 2) Preheat broiler. Whisk eggs, mustard, 1/2 tsp salt, 1/4 tsp pepper, and the hot sauce in a large bowl; set aside. 3) Heat butter & remaining 2 Tbsp 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.