Charred Leek & Potato Frittata

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Some things I make are a hit, some are not. This leek and potato frittata was a hit. The individual turnip and chard gratins I made last week, that I was so sure and so excited about? Not a hit. I used pecan halves to form little stars on the top, broiled them at the finish so the tops were nice and bubbly. I couldn’t wait! Grace had one, maybe two bites and went straight for the roasted sausages and strawberries. What was hilarious and humbling was when Chris asked Grace if she was “enjoying her artichokes?” She responded, “yea daddy!” What artichokes? There were no artichokes! I couldn’t help but laugh. So there will be no recipe posted for the mini chard and turnip gratins (that apparently tasted more like spinach and artichoke dip), just this well-liked, super simple frittata!

Ingredients:

  • 5 medium sized potatoes, scrubbed and sliced thin
  • 2 tablespoons olive oil
  • Pinch salt & pepper
  • 12 eggs, whisked
  • 1/2 cup Gruyere cheese, cut into small cubes
  • 1 tablespoon butter
  • 4 leeks: two with green parts removed and sliced, two cut in half lengthwise for the top of the dish. See photo.

Method:

  • Preheat the oven to 350 degrees Fahrenheit.
  • Toss the sliced potatoes in olive oil, salt and pepper and line a small baking dish with them, using a few to line the sides. Bake in the oven until slightly soft, for about 20 minutes. Remove from oven and set aside. Leave oven preheated.
  • Meanwhile, melt butter in medium sized skillet on medium-high heat. In batches, add the sliced leeks and cook until soft, fragrant, translucent and slightly browned about 5-10 minutes. Set aside and brown the leeks cut lengthwise.
  • Combine eggs, cheese and sliced leeks. Pour into baking dish over eggs. Top with the leeks you left cut lengthwise, so you can see the leeks in the dish.
  • Bake in oven until cooked through and firm (use the clean knife test, similar to testing a cake), about 30-40 minutes.
  • Enjoy!

Cooking/Eating Notes:

  • This is great for anytime of day and can be served room temperature or warm.
  • Goat cheese or leftover bacon/ham would be lovely additions.
  • If your toddler is still having a tough time using a fork, allow them to eat this like a piece of pizza. Cut a larger piece and leave whole.
  • For older babies established on solids, this is a great finger food –  the potatoes and eggs are soft enough to gum down and swallow.

 

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