Bygbaby Cooks: Potato, Leek & Olive Frittata

Who doesn’t love a good savory brunch dish??? Last week, I whipped this up and while it took several steps to prepare, it was worth EVERY moment & it was enjoyed by all.

Ingredients

– 2 Leek stalks thinly sliced
– 4 Yukon gold potatoes (1 1/2 pounds), unpeeled, cut into 1/8-inch-thick rounds (using a mandolin will save you time and give you a uniform thickness)
– 6 Large eggs, at room temperature
– 6 Cloves garlic, chopped
– ¼ Cup of kalamata olives coarsely chopped
– 1 Tbsp chopped Italian parsley
– 3/4 Cup or crumbled feta

The Jump Off

Heat 3 tbsps of olive oil over medium-high heat in a 12” nonstick skillet.

Add the potatoes and cook to until softened and slightly browned. Add onions to the potatoes until they become soft, about 5 minutes. Salt and pepper to taste.

Add 1/4 cup water and cover the skillet & reduce the heat to medium-low and cook about 5 minutes. Put the potato & leek mixture into a large bowl and cool (keep at room temperature).

Combine the eggs, garlic, olives, and parsley, in another large bowl. Fold in the cheese and the cooled potato mixture.

Preheat the broiler.

Add 2 tbsps of olive oil to the same skillet and apply medium-high heat. Pour in the egg/potato mixture, spreading evenly.

Cook, uncovered, until the sides are set and the top edge begins to brown, about 5 minutes. Run a flexible heatproof rubber spatula around the sides of the pan to loosen the frittata. Cover tightly; reduce the heat to medium-low and cook until the center is almost set, about 5 minutes.

Broil the frittata until the top is fully cooked and begins to brown, 3 to 4 minutes.

Let the frittata rest for about 5 minutes. Loosen the frittata again around the sides and underneath as far as possible. Garnish your dish with a little parsley and serve from the pan or slide the frittata onto a platter.

Cut into wedges & serve with a great bottle of chilled Prosecco.

A little sour cream on the side sends this over the edge!