Potato & Leek Frittata Recipe

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Ingredients:

3 tbsp butter
2 tbsp oil
1 cup cooked potatoes (1/2 cubes)
2 each leeks, white part sliced
1 small onion, chopped
1/2 cup leftover cooked bite-size
1 vegetables
2 cl garlic, minced
1/4 cup parmesan cheese, grated
1 tbsp cilantro sprigs
5 each eggs
1/2 cup table cream
1 salt
1 black pepper
1 pinch cayenne pepper
1 salsa, optional

Instructions:

In a medium skillet, heat 1 tablespoon of the butter and the oil. Add
the leeks, onion and grlic and saute 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 tablespoonsof 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.

Servings: 4

:: TOP ::

Part of the secret of a success in life is to eat what you like and let the food fight it out inside. Mark Twain (1835 - 1910)

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