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!!)
