I love to serve frittatas for breakfast using a special pan (see Kitchen Gadgets – Frittata Pans). They are very similar to omelettes and this version is very tasty. You can substitute any Swiss cheese for the Gruyere but it does add a savoriness without overshadowing the other ingredients.
Frittata with Leeks, Potatoes and Gruyere Cheese
- 3 tbsp. unsalted butter (I would use less as this pan is teflon coated)
- 6 oz. small red potatoes, skin on and sliced very thin
- salt and freshly ground pepper to taste
- 2 leeks thinly sliced (white and light green parts) can use shallots or green onions
- 5 eggs
- 3 tbsp. milk
- 2 oz. Gruyere cheese (or any Swiss cheese)
- 1 tbsp. fresh parsley, minced
Over medium high heat melt 1 tbsp. butter in deep half of frittata pan. Add potatoes and salt and pepper. Cover with the shallow pan; cook flipping potatoes occasionally, about 10 minutes; transfer to a bowl.
Melt another tbsp. butter in deep half of frittata pan. Add leeks and cook, stirring occasionally, about 3-5 minutes; transfer to a bowl.
In another bowl, whisk eggs and milk together. Stir in cheese, parsley, potatoes and leeks. Set deep half of frittata pan over medium heat; melt 1/2 tbsp. butter and add egg mixture. Cook until just beginning to set, about 4 minutes. Use a rubber spatula to lift cooked edges and allow uncooked eggs to flow underneath.
In shallow half of frittata pan melt 1/2 tbsp. butter. Place shallow pan upside down on top of deep pan; flip frittata into shallow pan. Cook, covered, for about 4 minutes. Remove deep pan and cook until eggs are set a couple of minutes more.
Recipe by cooking with aunt juju http://cookingwithauntjuju.com/2011/12/01/frittata-with-…gruyere-cheese/bb
