Brunch: Leek, Parmesan, and Potato Frittata

My friend Caroline took me to Governor's Island (a quick ferry ride from Manhattan) for the Jazz Age Dance Picnic sponsored by the Brooklyn Brewery. I have to say it was one of the loveliest days I have had in ages. People were dressed in 20s attire (we didn't get the memo.. awkward) and there was a jazz/swing band. We brought a picnic. She made a delish leek, parmesan, and potato frittata. I used to make frittatas often till eggs and I fell out of love. I don't really enjoy the slimy factor of the incredible edible ingredient but this particular treat is more substance than goo. If you need a little bit of meat, throw in some cooked lardons (thick-cut bacon). The frittata can pretty much include any ingredient you want/have laying around. Try out some different combos.

LEEK, PARM, and POTATO FRITTATA

serves 4

INGREDIENTS:

• 2 Tbsp butter
• 1 large clove garlic crushed
• 1 lb red potatoes, very thinly sliced
  
• 1/2 cup chopped leeks
  
• 10 large eggs, beaten
• 1/2 cup cream
• 1/2 cup Parmesan
• s&p

DIRECTIONS:

• Pre-heat oven to 45oF/230C
• Melt butter in large skillet
  
• Toss in garlic and chopped leeks.. sweat (meaning cook on low-ish heat.. you don't want them to brown) for two min.
• Toss in potatoes. Season with s & p.
• Turn frequently and cook for about 12 min.
  
• While the mixture is cooking, whisk the eggs, parm, and cream together.
  
• Add the egg mixture to the skillet. Make sure it is mixed in and evenly spread.
• Put skillet in oven for 10 min.
• Remove from the oven and serve.. can take out of skillet and serve it luke warm later (at the park perhaps???)

* NOTE: They are doing this again on Governors Island on the 28th-29th of August. The tickets are only $7. GO! Here is the link:

http://www.dreamlandorchestra.com/calendar.php

Loves,

A
xxxxx