Monday, May 31, 2010

Potato, Corn, and Leek Frittata

 My kids love this and it is a great summertime meal.  So easy, so delicious!

Potato, Corn, and Leek Frittata
adapted from a Gourmet August 2006 recipe
 
1 large leek, sliced (white and light green parts only)
2 ears of corn, kernals removed
2 medium yukon gold potatoes, diced
6 large eggs, beaten
4 to 6 ounces mozzarella, shredded or diced
olive oil
kosher salt
freshly ground pepper
1 tablespoon unsalted butter

Preheat broiler or heat oven to 400 degrees.  Heat 2 tablespoons olive oil in large non-stick skillet over medium heat.  Add leeks and potatoes to skillet and season with salt and pepper, cover with lid --cook about 5 minutes without stirring.  Remove lid and using a large spatula flip the potatoes and leeks so that other side of potatoes cooks to golden brown.  Cook for about 5 more minutes then add corn and cook for about 2 minutes more.  Remove potatoes, leeks and corn to a bowl or plate.  Add another teaspoon oil and 1 tablespoon butter to skillet, add eggs (season beaten eggs with salt and pepper) and then distribute potato, corn leek mixture and mozzarella over eggs.  Allow frittata to cook about 5 minutes without stirring, you my shake pan a couple times to loosen frittata.  Finish frittata under the broiler or in 400 degree oven for about 2-3 minutes until top is set and golden.  Serve hot or at room temperature.  (NOTE:  If your skillet has a wooden handle cover with foil before putting in oven.  If your skillet has a plastic handle DO NOT USE IN OVEN!!)
 







1 comment:

  1. This would be a perfect Sunday lunch, and then the leftovers could be a quick Monday night dinner with a salad. Thanks for sharing this one!

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