Yukon Gold Potato, Leek, and Fromage Blanc Frittata
From Food and Wine [1]
Ingredients
- 2 medium Yukon Gold potatoes, unpeeled (3/4 pound)
2 tablespoons unsalted butter
2 leeks, white and tender green parts only, halved lengthwise and thinly sliced
Salt and freshly ground black pepper
10 large eggs
1/3 cup whole milk
4 ounces fromage blanc or crumbled feta cheese (1 cup)
Directions
- Preheat the oven to 375°.
- In a medium saucepan, cover the potatoes with water and bring to a boil. Boil the potatoes until tender, about 15 minutes. Drain and let cool slightly, then cut into 1/2-inch dice.
- In a 10-inch nonstick ovenproof skillet, melt the butter. Add the leeks and cook over moderate heat until tender, about 4 minutes.
- Add the potatoes and cook for 3 minutes longer. Season with salt and pepper.
- In a large bowl, whisk the eggs with the milk and season with salt and pepper. Pour the eggs over the leeks and potatoes and cook for 5 minutes without stirring.
- Dollop the fromage blanc or sprinkle the feta cheese over the leeks and potatoes.
- Transfer the skillet to the oven and bake until the eggs are just set in the center, about 18 minutes. Slide the frittata onto a serving plate. Cut into wedges and serve.
Serves 8.
Information
- Category
- Breakfast/Brunch, Omelet/Frittata