Potato and leek frittata Recipe

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Potato and leek frittata

Artist:	_	Yield:	4
Categories:	Breakfast, Brunch, Eggs, Potatoes, Vegetables	Rating:	0
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Ingredients:

3	tbsp	Butter
2	tbsp	Oil
1	cup	Cooked potatoes (? cubes)
2	each	Leeks, white part sliced
1	small	Onion, chopped
1/2	cup	Leftover cooked bite-size
		Vegetables
2	cl	Garlic, minced
1/4	cup	Parmesan cheese, grated
1	tbsp	Cilantro sprigs
5	each	Eggs
1/2	cup	Table cream
		Salt
		Black pepper
		Pinch cayenne pepper
		Salsa, optional

Procedures:

1	In a medium skillet, heat 1 tablespoon of the butter and the oil.
2	Add the leeks, onion and grlic and saute until soft.
3	Add the potatoes and leftover vegetables and cook until potatoes are lightly browned.
4	Remove from skillet and place potato mixture into a medium bowl.
5	Add cheese and cilantro to bowl, toss and set aside.
6	In another small bowl, combine eggs, cream, salt, black pepper and cayenne pepper and whisk until blended.
7	Pour over potato/leek mixture.
8	In the empty skillet, melt the remaining 2 tablespoonsof butter.
9	Pour in the potato/egg mixture and cook slowly over low heat, piercing the top with a fork and gently lifting the bottom.
10	Continue cooking until the bottom is brown and set.
11	Slide omelet onto a dinner plate, invert the plate with the omelet back into the skillet and cook the remaining omelet side until brown.
12	Serve with salsa