Sunday, April 5, 2009

Potato and Leek Frittata

Peanut butter and jelly. Cheese and crackers. Potatoes and leeks. There are certain flavor combinations that go together so perfectly that they seem just meant to be. I am awfully fond of potatoes and leeks together- the sweet oniony flavor of leeks pairs so nicely with a carbohydrate-laden dose of potatoes.

Especially in potato leek soup. One of my favorite versions is from Simply Recipes- straightforward and delicious, it is the perfect recipe to have on hand! Unfortunately, I was missing the requisite chicken broth to make the soup, so I resorted to plan B instead- a potato and leek frittata. Yum! It was so easy to put together and turned out so delicious that I submitted it for the "Blog Your Omelet" recipe round up on Nuria's fabulous Spanish Recipes blog. Definitely check out her site for great recipes and photos! A frittata is an Italian omelette that is great no matter how you make it, whether you use kale and spaghetti squash , portobellos and broccoli rabe or your own combination of ingredients.

If you've never used leeks before in a recipe, they require a little bit of extra preparation, but are definitely worth it! The layers of a leek can collect dirt, so it is important to clean them carefully. The cleaning comes after you slice the leek into fourths so you can get at those tough to reach places. Here are the steps that I generally follow for preparing a leek, but feel free to use the method that works for you.
1. Cut off the top 2-3 inches of the green part of the leek. Cut at an angle on either side of the leek to make an arrow or triangular shape.

2. Leaving the root part of the leek intact, slice the leek from just above the root to the top in half. Turn it over and cut in half again. The leek will be divided into four sections. It is important not to cut through the root portion, though, because this holds the leek together and makes dicing easier. Once the leek has been divided into four sections, rinse it under cold water, cleaning carefully.

3. Starting with the green end of the leek, makes small cuts through the leek all the way down until you reach the root. The leek will be small diced and perfect for this frittata. Discard the root portion.

8 eggs at room temperature
1/2 cup low-fat plain yogurt
1/2 cup milk
1/2 cup parmesan cheese
2 Tablespoons unsalted butter, divided
1 leek, diced
12 ounces boiled Yukon Gold potatoes, peeled and diced
1/2 tsp. Kosher salt
1/4 tsp. black pepper

-Preheat broiler.
-In a mixing bowl, beat together milk, eggs, and yogurt. Stir in half of the cheese.
-In a large skillet, melt one tablespoon of the butter.
-Add leeks to the butter and saute over medium heat, until leeks are softened and translucent.
-Add potatoes, salt, pepper, and additional tablespoon of butter. Stir until butter is melted.
-Turn heat to medium-low.
-Pour the egg mixture over everything.
-Cook without stirring or turning over medium-low heat until edges are set and light golden-brown.
-Sprinkle top of frittata with the remaining parmesan cheese and place pan under broiler.
-Remove from broiler when top is golden brown and frittata is set.
-Allow to rest on the counter for a few minutes before serving.
-Slice and enjoy!

1 comment:

NĂºria said...

A delicious contribution to the Event, Meghan :D. Thanks so much for participating, and good luck in the contest! Leeks and potatoes are a fantastic combo.