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Potato and Leek Frittata

1 1/2 pounds boiling potatoes
3 cups thinly sliced white and pale green part of leek, washed and drained
2 tablespoons butter
Salt and freshly ground pepper
12 large eggs
1 cup freshly grated Parmesan cheese
1 cup coarsely grated Gruyere cheese, divided
2 tablespoons snipped fresh chives
2 tablespoons minced fresh parsley leaves
2 tablespoons olive oil

In a steamer set over boiling water, steam the potatoes, covered, for 20 to 25 minutes, or until they are tender, and let them cool until they can be handled. Peel the potatoes and cut them crosswise into thin slices.

In a 12-inch non-stick skillet, cook the leek in the butter over moderately low heat, stirring, for 12 to 15 minutes, or until it is very soft, and add salt and pepper to taste.

In a large bowl, whisk together the eggs. Add 1/2 cup of the Parmesan, 1/2 cup of the Gruyere, the chives, the parsley and salt and pepper to taste. Whisk the mixture until it is combined. Stir in the leek and the potatoes.

Wipe out the skillet to clean. Heat the oil in the skillet over moderate heat until it is hot but not smoking. Pour in the egg mixture, distributing the potatoes evenly and cook the frittata, without stirring for 14 to 16 minutes, or until the edge is set but the center is still soft.

Sprinkle the remaining Parmesan and Gruyere cheeses over the top. (If the skillet handle is plastic, wrap it in a double thickness of foil to protect it.) Broil the frittata under a preheated broiler about 4 inches from the heat for 4 to 5 minutes, or until the cheese is bubbling and golden. Let the frittata cool in the skillet for 5 minutes, then run a thin knife around the edge and slide the frittata onto a serving plate.

When ready to serve, cut the frittata into wedges. It may be served warm or at room temperature. Serves 6.

Gourmet Magazine

Thursday, September 23, 1999

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