Potato & leek frittata
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Potato & leek frittata
  Potato    Eggs    Breakfast    Brunch    Vegetables    Leeks  
Last updated 6/12/2012 12:57:29 AM. Recipe ID 20044. Report a problem with this recipe.
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      Title: Potato & leek frittata
 Categories: Eggs, Potatoes, Breakfast, Brunch, Vegetables
      Yield: 4 Servings
 
      3 tb Butter
      2 tb Oil
      1 c  Cooked potatoes (1/2" cubes)
      2 ea Leeks, white part sliced
      1 sm Onion, chopped
    1/2 c  Leftover cooked bite-size
           Vegetables
      2 cl Garlic, minced
    1/4 c  Parmesan cheese, grated
      1 tb Cilantro sprigs
      5 ea Eggs
    1/2 c  Table cream
           Salt
           Black pepper
           Pinch cayenne pepper
           Salsa, optional
 
  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.
 




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Recipe ID 20044 (Apr 03, 2005)

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