I’m not quite sure how I’ve spent this many years blogging and not posted a frittata recipe. Frittatas are my dinner when I don’t have a real plan, my lazy Sunday breakfast, and my special brunch dish. I guess there hasn’t been a recipe yet because I rarely make the same one twice. They are such a perfect repository for random vegetables, leftover meat or beans, whatever bits of cheese I have around, and even cooked pasta.
My basic rule is that I want the majority of the filling to be pre-cooked. Some raw vegetables are ok, but only raw vegetables makes it too likely that some will end up undercooked, or there will be too much water in your frittata. Since this has potatoes in it my husband was lobbying HARD for me to call this a TORtilla (my name is Tori, in case we’re just meeting). Sorry, Will.
My full share this week was holy basil, kale, young leeks, scallions, carrots, zucchini, potatoes, and tomatoes. I used the holy basil to make this ginger limeade – such a delight on hot days. Zucchini, scallions, and some basil from last week went into this fried zucchini pasta (I didn’t have parsley so that’s why I used scallions) alongside with sliced tomatoes drizzled with olive oil and balsamic vinegar (could there BE a more summery meal??). I’ve been sticking shredded carrots everywhere: in slaws, on top of salads, and in sandwiches. What are you cooking?
Potato, Tomato, and Leek Frittata
Serves 4
- 1 lb new potatoes
- 1 bunch fresh leeks, or 2 regular large leeks (about 3 cups once sliced)
- 1 large tomatoes (mine was 9 oz)
- 2.5 oz salami or cooked bacon, chopped
- 2 tablespoons olive oil, divided
- 2 tablespoons butter, divided
- 6 eggs
- 1/4 cup whole milk
- Kosher salt
- Pepper
- Sliced scallions or chives
Preheat the oven to 375F.
Halve and thinly slice the leeks. Put them in a salad spinner or a large bowl and cover with water. Swish around and then let sit for 5 minutes so all the dirt falls to the bottom. Using the strainer or with your hands, pick up the leeks without removing the water, so the dirt stays at the bottom of the bowl.
Heat a 12″ cast iron pan over medium heat. Melt 1 tablespoon of butter and 1 tablespoon of oil, then add the leeks. Cook for 10-15 minutes, stirring occasionally, until softened. Add in the salami or bacon, cook for a couple minutes more, and then remove from the pan and turn off the heat.
While the leeks are cooking thinly slice the potatoes 1/4 inch thick and cover with cold water in a pot. Add a pinch of salt and bring it to a boil. Once boiling cook for 5 minutes, until the potatoes soften but are not breaking apart. Drain.
In a bowl beat the eggs with the milk and add a pinch of salt and a few grinds of pepper. Slice the tomato into 1/4″ thick slices.
Turn the heat under the pan back up to medium high. Add the remaining butter and oil to the pan, and tilt so it coats the bottom evenly. Add a single layer of the cooked potatoes, and 1/2 the leek/salami mixture. Add another layer of potatoes, and the rest of the leek salami mixture. If you have any more potatoes put one more layer, then finish with the tomato slices. Pour the egg mixture evenly around the pan. Cook on the stovetop for 5 minutes, then place in the over. Cook for 10-15 more minutes, until the egg is completely set on top. Finish with scallions or chives and serve.
(If you want to be really extra, serve with a quick aioli: whisk 1/4 cup full fat mayo, 1 small grated garlic, and a pinch of salt.)
Vegetal Matters 