LEEK, POTATO & GRUYERE FRITTATA

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LEEK, POTATO & GRUYERE FRITTATA image

Categories     Egg     Breakfast

Yield 4-6

Number Of Ingredients 5

3 tbs butter - 6 oz sm red potatoes
sliced 1/8 thick - salt & pepper to taste - 2 leeks
white & light green portion
rinsed well & thinly sliced - 5 eggs - 3 tbs heavy cr - 2 oz gruyere cheese
shredded - 1 tbs finely chopped fresh parsley

Steps:

  • in deep half of frittata pan over med-high heat melt 1 tbs butter - add potatoes, salt & pepper - cover c shallow pan - cook, flipping potatoes occasionally, about 8 mins - transfer to bowl in deep half of frittata pan over med heat, melt 1 tbs butter - add leeks, salt & pepper - cook, stirring occasionally, 6-8 mins - transfer to separate bowl - in another bowl, whisk eggs & cream - stir in cheese, parsley, potatoes, salt, pepper and all but 2 tbs leeks - set deep half of frittata pan over med heat - melt 1/2 tbs butter - add egg mix - cook until just beginning to set, about 4 mins - using rubber spatual to lift cooked edges & allow uncooked eggs to flow underneath in shallow half of frittata pan over med heat, melt 1/2 tbs butter - place shallow pan upside down on top of deep pan - flip frittata into shallow pan - cook, covered, 4 mins - remove deep pan - cook until eggs are set 2-3 mins - shake pan to loosen frittata - slide onto plate - garnish c reserved leeks

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