Potato-leek frittata
Weekend (and holiday) brunches are important in this household. Today’s was simple: a potato-leek frittata dressed up with the long-simmered red sauce I made yesterday.
I lined the small cast-iron skillet with thin slices of potato, gallette-style, cooked everything slowly, and ended up with a firm, creamy dish that lifted out of the pan perfectly.
- 1 medium potato
- white of one leek
- 4 eggs
- 1/4 cup cream
- Salt & pepper to taste
- extra-virgin olive oil
Set a pot of salted water to boil. Slice the potato thin — not quite as thin as you would for potato chips, but thin. When the water boils, put the slices in and let cook for about 5 minutes.
Meanwhile, slice the leek into discs, and sautee in olive oil. (I used the same small skillet for this step as for cooking the frittata.) I like to let them carmelize slightly before removing them from the heat (and from the pan, if you are using the same pan as I am).
Beat eggs with cream and season with salt & pepper.
Preheat oven to 350F.
Brush small oven-safe skillet with olive oil and place over medium heat. Remove potato slices from water with a slotted spoon and arrange in the bottom and sides of the skillet. When the potatoes are sizzling, add the leeks and then the egg mixture. Turn heat to low and let cook for about 5 min.
Put skillet into oven. After 4 minutes, check to see if center is set. If not, check back in another few minutes. When center is just barely set, switch oven to broil mode and broil the top until puffy and lightly browned (about 1 min).
Serve with a side salad or red sauce.