Using potato and leek together is truly a cosmic combination. Many people will be familiar with the classic French soup Vichyssoises which is delicious hot or cold. Since rumor has it that the weather will be getting warmer (as I write it seems to be going in the opposite direction) I thought instead of giving you a soup recipe I’d get more creative and give you something you can serve during the warmer months. It’s great either for lunch or for a light dinner and can be served hot or cold. I’ve even cut it into cubes and served it as an hors d’ouerve.
4 Tablespoons Butter
1 Tablespoon Oil
1 Cup Potatoes cut into 1/2 inch (30 mm) cubes
1 Cup Leeks sliced thin
1 Tablespoon Minced parsley
1/4 Cup Grated parmesan
5 No. 7 Eggs
1/2 Cup heavy cream
1/4 Teaspoon Salt
1/8 Teaspoon Freshly ground black pepper
Heat 2 Tablespoons of the butter and the oil in a frying pan. Add the potatoes and leeks and cook until the potatoes are cooked and lightly browned. Put the cooked potato and leek into a bowl, toss in the parsley and cheese, and set aside.
Combine the eggs, cream, salt and pepper, and add to the potatoes and leeks. Melt the remaining 2 Tablespoons of butter in the frying pan. Pour in the egg mixture and cook very slowly over a low heat, pricking the top with a fork and gently push in the edges as it cooks. Tip the pan from side to side as you go so the uncooked egg goes to the edges and distributes itself evenly. You want to make sure that the bottom is not burned. Now cover the pan and cook 2 – 3 minutes or until the bottom is brown and set. (If you don’t have a cover to fit your pan use a piece of aluminum foil.) Slide onto a dinner plate and invert into the pan again so the bottom is now on top. Or you can place the frittata under a pre heated grill until the top is brown. Give it a shake to make sure that the middle is set.
Sprinkle a bit of fresh chopped parsley on top for colour and serve. For those who prefer an even lighter frittata see below.
For a Spinach & Cheese Frittata
Eliminate the potatoes and leeks and sauté 1/2 a cup of chopped fresh spinach with 1/2 of a chopped onion in butter and add 1/4 cup of freshly grated Parmesan cheese to the egg mixture.