LEEK, POTATOE & GRUYERE FRITTATA

LEEK, POTATOE & GRUYERE FRITTATA image

Yield 4 - 6 people

Number Of Ingredients 8

3 Tbs. unsalted butter
6 oz small red potatoes, sliced 1/8" thick
salt and freshly ground pepper to taste
2 leeks, white and light green portions, rinsed well and thinly sliced
5 eggs
3 Tbs. heavy cream
2 oz. gruyere cheese, shredded
1 Tbs. finely chopped fresh flat-leaf parsley

Steps:

In deep half of fritatta pan over medium-high heat, melt 1 Tbs butter. Add potatoes, salt and pepper. Cover with shoallow pan; cook flipping potatoes occasionally, about 8 minutes. Transfer to a bowl. In deep half of fritatta pan over medium-high heat, melt 1 Tbs butter. Add leeks, salt and pepper. Cover with shoallow pan; cook flipping potatoes occasionally, about 6-8 minutes. Transfer to separate bowl. In another bowl, whisk eggs and cream. Stir in cheese, parsley, potatoes, salt, pepper and all but 2 Tbs. leeks. Set deep half of frittata pan over medium heat; melt 1/2 Tbs. butter. Add egg mixture; cook until just beginning to set, about 4 minutes, using rubber spatula to lift cooked edges and allow uncooked eggs to flow underneath. In shallow half of frittata pan over medium heat, melt 1/2 Tbs. butter. Place shallow pan upside down on top of deep pan; flip frittata into shallow pan. Cook, covered, 4 minutes. Remove deep pan; cook until eggs are set, 2-3 minutes. Shake pan to loosen frittata; slide onto plate. Garnish with reserved leeks.