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Roundabout San Diego

with Beverley and Alex

Leek, Potato and Gruyere Frittata
I'm on the mailing list to receive those fabulous catalogue's from Williams and Sonoma and I always love to look at the pictures and imagine my future kitchen. I think buying everything on my wish-list from that place would cost more than remodeling the kitchen in the first place. Each catalogue contains a few recipes, some of which I've tried over the years, and they are all pretty good. Today's dinner came from a catalogue from a few weeks ago and we really enjoyed it. Served it with a salad from Trader Joe's. FYI - I don't have the special frittata pans and just used one, regular, non-stick frying pan.

Leek, Potato and Gruyere Frittata

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3 Tbs. unsalted butter
6 oz. small red potatoes, sliced 1/8 inch 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. Gruyère cheese, shredded
1 Tbs. finely chopped fresh flat-leaf parsley

In the deep half of an 8-inch frittata pan over medium-high heat, melt 1 Tbs. of the butter. Add the potatoes, salt and pepper, cover with the shallow pan and cook, flipping the potatoes occasionally, until tender and browned, about 8 minutes. Transfer to a bowl.

In the deep half of a frittata pan over medium heat, melt 1 Tbs. of the butter. Add the leeks, salt and pepper and cook, stirring occasionally, until softened, 6 to 8 minutes. Transfer to a separate bowl.

In another bowl, whisk together the eggs and cream. Stir in the cheese, parsley, potatoes, salt, pepper and all but 2 Tbs. of the leeks.

In the deep half of the frittata pan over medium heat, melt 1/2 Tbs. of the butter. Add the egg mixture and cook until the eggs are just beginning to set, about 4 minutes, using a rubber spatula to gently lift the cooked edges and allow the uncooked eggs to flow underneath.

Meanwhile, in the shallow half of the frittata pan over medium heat, melt the remaining 1/2 Tbs. butter. Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Cook, covered, for 4 minutes. Remove the deep pan and cook until the eggs are completely set, 2 to 3 minutes more. Gently shake the pan to loosen the frittata and slide it onto a serving plate. Garnish with the reserved leeks.

Serves 4 - 6 (or in our case 2 dinners plus lunch for me tomorrow).
Posted by Beverley on Tue Mar 31, 2009
Categories: Recipes

Comments
Listed in chronological order. Newest comments at the end.
this was super yummy!!! A must-do!
Posted by bookwoman in in the NN somewhere on Thu Apr 09, 2009 at 09:39 PM



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