Leek-and-potato frittata
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | smalls | New Potatoes |
| 1 | large | Leek |
| 1 | tablespoon | Olive Oil |
| Salt | ||
| Freshly Ground White Pepper | ||
| 3 | Eggs | |
| 1 | tablespoon | Water |
| Hot Pepper Sauce; To Taste | ||
| 1 | tablespoon | Parsley; minced |
| 2 | ounces | Chihuahua Or Brick Cheese; shredded |
Directions
Cook potatoes in pot of boiling water to cover until just tender, about 20 minutes. Drain, peel and set aside. Cut off stem end of leek. Trim off and discard green end. Cut white stem in half lengthwise and then into ½- inch-thick slices. Heat oil in medium oven-proof skillet. Saute leek in skillet until translucent, 5 minutes. Slice potatoes ¼-inch thick and add to skillet with leek. Season to taste with salt and white pepper. Saute until lightly browned, 3 to 5 minutes longer. Beat together eggs, water, hot pepper sauce and parsley in bowl. Season to taste with salt. Pour over vegetables and cook over medium heat until almost set. Sprinkle with cheese. Bake at 400 degrees until cheese browns, about 5 minutes. Serve immediately. Presented by: Bev Bennett, L.A. TIMES article, "The Egg at Night", page H22, 4/13/95.
Posted to EAT-L Digest by Bill Spalding <billspa@...> on Mar 7, 1998