Potato & Leek Frittata
Very easy to make, and I finished off cooking by broiling the top in the pan under the hot broiler. Served this flavorful and tasty frittata with homemade salsa and a cup of orange juice, delicious.
Yield
4 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
butter
|
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | cup |
potatoes
cooked, 1/2 inch cubes |
|
| 2 | each |
leeks
white part, sliced |
*
|
| 1 | small |
onions
chopped |
|
| ½ | cup |
vegetables
leftover cooked, bitesize |
|
| 2 | cloves |
garlic
minced |
|
| ¼ | cup |
Parmesan cheese
grated |
|
| 1 | tablespoon |
cilantro
|
|
| 5 | large |
eggs
|
|
| ½ | cup |
table cream
|
* |
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | pinch |
cayenne pepper
|
*
|
| 1 | x |
salsa
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
butter
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 237 | ml |
potatoes
cooked, 1/2 inch cubes |
|
| 2 | each |
leeks
white part, sliced |
*
|
| 1 | small |
onions
chopped |
|
| 118 | ml |
vegetables
leftover cooked, bitesize |
|
| 2 | cloves |
garlic
minced |
|
| 59 | ml |
Parmesan cheese
grated |
|
| 15 | ml |
cilantro
|
|
| 5 | large |
eggs
|
|
| 118 | ml |
table cream
|
* |
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | pinch |
cayenne pepper
|
*
|
| 1 | x |
salsa
optional |
*
|
Directions
In a medium skillet, heat 1 tablespoon of the butter and the oil.
Add the leeks, onion and grlic and sauté until soft.
Add the potatoes and leftover vegetables and cook until potatoes are lightly browned.
Remove from skillet and place potato mixture into a medium bowl.
Add cheese and cilantro to bowl, toss and set aside.
In another small bowl, combine eggs, cream, salt, black pepper and cayenne pepper and whisk until blended.
Pour over potato/leek mixture.
In the empty skillet, melt the remaining 2 tablespoons of butter.
Pour in the potato/egg mixture and cook slowly over low heat, piercing the top with a fork and gently lifting the bottom.
Continue cooking until the bottom is brown and set.
Slide omelet onto a dinner plate, invert the plate with the omelet back into the skillet and cook the remaining omelet side until brown.
Serve with salsa.
