Classic Frittata With Leek And Potatoes

Ingredients

8 ounces red potatoes, cut into 1⁄2-inch pieces
1-1⁄4 teaspoons salt
2 tablespoons extra-virgin olive oil
1 large leek, white part only, halved lengthwise, sliced thin, and washed thoroughly
2 tablespoons minced fresh parsley
1-1⁄2 ounces Emmenthaler cheese, shredded (1⁄3 cup)
1⁄4 teaspoon pepper
6 large eggs, lightly beaten

Instructions

Bring potatoes, 2 cups water, and 1 teaspoon salt to boil in medium saucepan over high heat. Reduce heat and simmer until potatoes are just tender, about 6 minutes. Drain and set aside.
Adjust oven rack to upper-middle position and heat oven to 350 degrees.
Heat oil in 10-inch ovensafe nonstick skillet over medium heat until shimmering, swirling to coat pan. Add leek and cook until softened, 5 to 6 minutes. Add potatoes and parsley; toss to coat with oil. Spread into single layer.
Meanwhile, stir cheese, remaining 1⁄4 teaspoon salt, and pepper into eggs.
Pour egg mixture into skillet; stir lightly until eggs begin to set. Once bottom is set, use thin heatproof rubber spatula to lift frittata edge closest to you. Tilt skillet slightly toward you so uncooked eggs run underneath. Return skillet to level position and swirl gently to evenly distribute eggs. Continue to cook, about 40 seconds, then lift edge again, repeating process until top is no longer runny.
Transfer skillet to oven; bake until frittata top is set and dry to touch, 2 to 4 minutes, making sure to remove frittata immediately once top is just set. Run spatula around skillet edge to loosen and invert onto serving platter. Serve warm, at room temperature, or chilled.

Classic Frittata With Leek And Potatoes

Ingredients

Instructions

Tags

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