potato leek frittata

Potatoes and leeks have been a popular combination in the kitch lately. Partly because they have both been weekly staples in the CSA box as of late, and partly because they just seem to go so well together. Whereas last week water and cream brought the two together in soup, in this dish, eggs act as the medium. Add some herbs and cheese to create one tasty frittata. Here's what I did:

Potato Leek Frittata

Serves 3-4

olive oil

6 small red potatoes

3 medium leeks, cleaned and sliced into thin rounds

freshly ground black pepper

fresh and/or dried herbs (e.g. thyme, rosemary, oregano)

6 eggs

1 c. sharp cheddar, shredded*

chives

*I had both extra sharp cheddar and white cheddar on hand, so used some of each.

Cook potatoes by baking or in the microwave (6 minutes in the microwave in a covered bowl did the trick for me). Cut into 1/2" pieces.

Whisk eggs together in a small bowl. Set aside.

Heat oil in skillet over medium heat. Add leeks. Stir and cook until they begin to soften (about 3 minutes). Add potatoes. Cook, stirring occasionally, until the potatoes begin to brown. Season with salt, pepper, and herbs (I had fresh thyme on hand, so tossed that in along with some dried oregano).

Turn broiler on high. On the stovetop, add eggs to pan. Go around the edge of the skillet with a spatula, slicing the egg mixture away from the pan and tilting it at an angle so the raw egg runs underneath to cook.

Once the eggs look mostly set, sprinkle cheese on top. Transfer to oven to finish cooking under the broiler for about 5 minutes, or until cheese begins to brown. Remove from oven and allow to sit for 5 minutes before slicing.

Sprinkle chopped chives over individual servings. (If I'd had sour cream on hand, I would have added a dollop of that as well.)

I paired the frittata with a simple green salad for dinner. Leftovers became breakfast the following morning.

One year ago: orange tempeh & oven roasted broccoli