List all recipes for: Potatoes



Leek and Potato Frittata

Excellent for breakfast or dinner!
3 Tbsp butter
6 oz. small potatoes, sliced 1/8 inch thick
Salt and pepper to taste
2 leeks, rinsed well and thinly sliced, white and light green only
5 eggs
3 Tbsp Heavy cream
2 oz. Gruyere cheese, shredded
1 Tbsp finely chopped fresh parsley
Preheat oven to 375 degrees. Heat 1 Tbsp butter in a non stick pan over medium high heat. Add potatoes, salt and pepper. Cover and cook, stirring occasionally until done, about 8 minutes. Transfer to a bowl. In the same pan, melt 1Tbs butter. Add leeks, salt and pepper. Cook, stirring occasionally, 8 minutes. Transfer to a separate bowl. In a bowl, whisk eggs and cream. Stir in cheese, parsley, potatoes, leeks and salt and pepper. Set the pan over medium heat, melt ½ Tbsp butter. Add egg mixture, cook until just beginning to set, about 4 minutes. Lift cooked edges and allow uncooked eggs to flow underneath. Continue to cook for another 2 minutes. Transfer frittata to oven and cook for about 5 minutes, until eggs are barely set in the center. Check with the point of a knife. Remove from oven and let set for a few minutes before cutting into wedges and serving.

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