Saturday morning frittata
If you happen to be like me and find yourself with random amounts of leftover ingredients after recipes are made, then you also may feel inspired to use them up in a new way.
This time, I had one Yukon Gold potato and three leeks after making clam chowder. Since I can’t seem to pull off omelets, a frittata felt like a better path to success. I also couldn’t find a recipe for exactly what I was trying to do, so I made one up that turned out beautifully.
Potato, Leek & Cheddar Frittata
Serves 4
What you need
3 small-ish leeks
1 medium-large Yukon Gold potato
1 TBD unsalted butter
4 oz freshly shredded sharp cheddar
6 eggs
Whole milk
Kosher salt and black pepper to taste throughout
How to make it
Preheat your oven to 400 degrees Fahrenheit.
Cut the darker green tops of the leeks and trim off the bottoms. Clean them if they’re dirty and then cut down the middle and finely slice into half moons.
Wash your potato and dice into small cubes. No need to peel. Then, steam them in the microwave for a couple of minutes.
In a 10-inch nonstick oven-safe skillet, melt your butter over medium heat and add the leeks. Season with salt and pepper, then cook for five minutes stirring often to avoid browning.
Add the cubed potatoes to the leeks, season again with salt and pepper and cook for five more minutes, increasing the heat to medium-high.
While the potato and leek mixture is cooking, whisk the eggs with a generous splash of milk, salt and pepper until fully combined and fluffy.
After the five minutes is up, flatten the potato and leek mixture into an even layer and sprinkle the cheddar cheese on top. Pour the egg mixture over the cheese and cook on medium-high heat for a few minutes. to partially set the eggs
Transfer the skillet into the oven and bake for about 10 minutes, then turn on the broiler and broil for 2-4 minutes until the top gets nicely browned.
Remove from the oven and allow to cool a bit. Cut into four pieces when ready and serve with jam-covered toast.
