01.05.06
Potato and Leek Frittata. Italian Recipes
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Potato and Leek Frittata
1/4 cup extra-virgin olive oil
3 leeks, cut in half lengthwise and thinly sliced
1 potato, quartered and thinly sliced
1 medium yellow onion, thinly sliced
1/2 cup string beans, ends trimmed and cut into 1/4-inch lengths
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 large eggs
1/4 cup basil leaves, torn
1/4 pound Taleggio, rind removed and cut into 24 pieces
Heat 2 tablespoons of the olive oil in a 12-inchskillet over a medium-high flame. Add the leeks, potato, onion, and string beans; season with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Cook 15 minutes, stirring often. Lower the heat to medium and cook 10 more minutes, or until the potato is tender.
Meanwhile, beat the eggs with the basil and the remaining 1/4 teaspoon of salt and 1/8 teaspoon of pepper in a large bowl. Fold the hot potato mixture into the eggs.
Add 1 tablespoon of the olive oil to the same skillet and warm over medium-high heat 1 minute. Pour in the egg-vegetable mixture and scatter the Taleggio cubes over it. Cook over medium heat 10 minutes, or until the frittata is set and golden on the bottom. Remove to a plate.
Add the remaining tablespoon of olive oil to the skillet and heat 1 minute. Return the frittata, uncooked side down, to the skillet. Cook 5 more minutes, or until set and golden on the bottom. Serve hot, warm, or at room temperature. Serves 4.
