Potato and leek frittata

 
                          POTATO AND LEEK FRITTATA
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Eggs                             Potatoes
                 Breakfast                        Brunch
                 Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       tb           Butter
    2       tb           Oil
    1       c            Cooked potatoes (1/2" cubes)
    2       ea           Leeks, white part sliced
    1       sm           Onion, chopped
      1/2   c            Leftover cooked bite-size
                         Vegetables
    2       cl           Garlic, minced
      1/4   c            Parmesan cheese, grated
    1       tb           Cilantro sprigs
    5       ea           Eggs
      1/2   c            Table cream
                         Salt
                         Black pepper
                         Pinch cayenne pepper
                         Salsa, optional
 
   In a medium skillet, heat 1 tablespoon of the butter
   and the oil.  Add the leeks, onion and grlic and saute
   until soft.  Add the potatoes and leftover vegetables
   and cook until potatoes are lightly browned.  Remove
   from skillet and place potato mixture into a medium
   bowl.  Add cheese and cilantro to bowl, toss and set
   aside.
   
   In another small bowl, combine eggs, cream, salt,
   black pepper and cayenne pepper and whisk until
   blended.  Pour over potato/leek  mixture.
   
   In the empty skillet, melt the remaining 2
   tablespoonsof butter.  Pour in the potato/egg mixture
   and cook slowly over low heat, piercing the top with a
   fork and gently lifting the bottom.  Continue cooking
   until the bottom is brown and set.
   
   Slide omelet onto a dinner plate, invert the plate
   with the omelet back into the skillet and cook the
   remaining omelet side until brown.  Serve with salsa.
  
 
 
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