Prior to Christmas, we had a little cocktail party at Angela's house to drink some bubbly and toast the season with Cassandra who was visiting from NYC. Multiple cheeses, breads, and fruits accompanied a rustic Leek and Potato Soup. It was a beautiful evening by the crackling fire.
That combination of leeks and potatoes - so classic - stayed in my brain. And then I read the Wedge's weekly produce blog (a great resource for finding what's in season or freshest each week), and read about organic ruby crescent fingerling potatoes. They're teeny tiny little spuds with a pink skin that taste amazing. I bought some immediately to make a killer frittata.
Leeks are one of my favorite ingredients to cook with. I love cutting them, cleaning them (cut into rings and soak in a bowl of water so the dirt sinks to the bottom), the smell of sauteeing them, and especially eating them! Leeks have a subtle onion flavor, but are mild and slightly sweet. They are prevalent in France, so I felt like amping up the ooh-la-la factor tonight with the addition of some Herbs de Provence.
Continuing on the French theme, I topped my frittata with a nub of French Raclette cheese that I found in the bin of cheese odds 'n ends at Kowalski's (truly, my favorite thing ever is to go through that bin and try a bunch of different fancy cheeses for $1 or $2 each!).
Frittatas are my favorite work lunch - at room temperature and accompanied by a green salad, I consider it a most satisfying meal, and I often feel sorry for those poor souls eating their Lean Cuisines or running through a drive thru!
Potato Leek Frittata
1 large or 2 medium leeks, white and light green parts, chopped and cleaned
1 cup chopped or sliced potatoes, par boiled
1 teaspoon Herbs de Provence
salt and pepper to taste
1/2 cup water or milk
1 cup chopped fresh spinach
1/2 cup grated cheese
Preheat your oven to 350 degrees.
In medium non-stick and oven-proof skillet, saute leeks over medium heat with 1 Tbsp olive oil or butter. Add Herbs de Provence, salt, and pepper. When softened, add your parboiled potatoes and cook until it's all hot and cooked through (but make sure there's still some moisture or oil in the pan so your eggs don't stick - add more if necessary).
In separate bowl, mix your eggs, milk or water, and spinach together with a little more salt and pepper and beat with a fork until frothy. Slowly pour egg mixture over leek/potato mixture and spread out eggs evenly in pan with all the other ingredients.
Cook 5 minutes or until it's halfway cooked (i.e. spatula pulls eggs away from side of the pan cleanly). Top with grated cheese and throw it into the oven for another 10-15 minutes or until it's puffy, cheese is golden, and the eggs are all cooked. You'll know it's done when you shake the pan and the eggs don't wiggle anymore.
ONE YEAR AGO: Baked Turkey and Stuffing Meatballs