Last night’s dinner was a revelation–eggs! With potatoes! And everyone’s favorite allium, leeks! We couldn’t go wrong, and after tasting it, I had to ask myself why we hadn’t gone down the frittata road before? It made for a fairly quick, light, yummy supper that was just as good (I say even better) the next morning for breakfast. And did I tell you I made it all in a skillet? It’s a dinner miracle. I’m not sure I’m being forthright enough: Make this for dinner this week. You’ll thank me.
leek and potato frittata
makes 1 delightful frittata
We went meatless last night, but this would be so good with chicken sausage or bacon mixed in. Next time we make this, I intend to clear my fridge of every forsaken bit of vegetable and throw them in as well. Asparagus? Oh my sweet cracker, it would be so good in this.
2 tablespoons butter
1 tablespoon oil (we used canola)
1-1/2 cups grated potatoes (about 4 medium)
1-1/2 cup sliced leeks
1 tablespoon parsley, chopped
1/2 cup heavy cream
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup freshly grated Parmesan cheese
Melt 1 tablespoon of butter and oil in a skillet. Add the potatoes and leeks and cook until the potatoes are cooked and lightly browned (about 8 minutes). Put into a bowl, toss in the parsley and cheese, then set aside.
Combine eggs, cream, salt, and pepper and add to the potato and leek mixture. Melt remaining tablespoon of butter in the skillet. Pour in the mixture and cook, covered, over low heat until set (about 5 to 10 minutes). Slide out onto a platter to serve.