This has been my go-to frittata lately, inspired by what’s been in season at the farmer’s market. This one is a doozy though, so set aside an hour of cooking time for this chap (or bust out two large pans, whatever works for you).
Ingredients:
- 3 medium-sized red potatoes, cubed to 1/2″ (skins on, no need to peel, too much hassle)
- 2 large leeks, sliced in the round then cut in half
- 2 scallions, thinly sliced (separate whites from greens!)
- 1 bulb of garlic, top 1/4″ cut off
- 6 large eggs, or 8 medium eggs
- 1 tbs half and half (or milk, whatever you have in the fridge is fine)
- 1/4 cup grated or shredded parmesan
- olive oil
- salt and pepper
First, preheat your oven to 350˚. Coat the garlic bulb in olive oil, and bake for about 45 – 60 minutes, until golden brown. This can cook while you’re cooking and chopping everything else, so do this first!
Cut the potatoes into small cubes, and sauté in 1 tbs olive oil in a LARGE oven safe pan (an 11″ skillet or more). Cook these, stirring occasionally, until thoroughly cooked, about 20-30 minutes depending on how small you cut the cubes. Season with salt and pepper, and set aside in a bowl.
While that’s cooking, or, if you have TWO large pans, you can do this AT THE SAME TIME (omg), sauté the leeks and white parts of the scallion in a dollop of olive oil for about 5-10 minutes, or until cooked through and some of the leeks of turned a light brown. Season with salt and pepper. Add the potatoes back in and stir to combine. Remove from heat.
Check your garlic! Is it done? Take it out of the oven and set aside to cool, meanwhile ramp up that oven heat to 450˚.
In a mixing bowl crack the eggs, add the milk, season with salt and pepper, and whip with a fork. Put your large pan of leeks and potatoes back on the stove at medium heat. Pour the eggs over, pushing down at the edges (do NOT stir!), and let cook for about 5-10 minutes, until eggs have set on the sides but the top is still uncooked. Sprinkle the top with parmesan and scallion greens
Put the whole pan in the oven and cook for 7 minutes, then switch to broil and broil it for 3 minutes (10 minutes total).
While that’s baking, squeeze out your roasted garlic into a bowl or plate.
When frittata is done, let cool a couple of minutes, then transfer to a plate. Schmear that roasted garlic right on that puppy, cut into sixths, and serve. This makes great leftovers, too, for quick morning breakfasts!
Hilary's Kitchen 