In a skillet, sauté the leek slices in a Tb of olive oil over medium heat until wilted and soft, about eight minutes. Add the spinach and sauté until it has wilted as well. Remove from the pan and reserve in a bowl.
Potato and Leek Frittata
(Serves 4)
- 2 medium potatoes, thinly sliced
- 1 leek, sliced lengthwise and then cut into thin slices
- 2 cups fresh baby spinach
- ½ cup diced or grated Dubliner cheddar cheese, or cheese of your choice
- 3 eggs
- Salt and pepper to taste
- 1 Tb dried tarragon
- Olive oil
In single-layer batches, fry the potato slices in a little olive oil over medium-high heat, about two minutes per side, until they are golden on each side. Remove from heat and drain on a paper towel.
In a bowl, scramble the eggs, season with a little salt and pepper and the tarragon.
Add a Tb of olive oil to the skillet and arrange alternating layers of the potatoes, the leek and spinach mixture, and the cheese. Over medium heat, pour the eggs over the ingredients in the pan, cover, and cook for about six minutes until the eggs have set. If the top of the frittata has not set 100%, you can put the pan in a 350F oven for about five more minutes and it will firm up nicely without burning the bottom.
Remove from heat, let rest for a couple of minutes, and then cut into wedges and serve.
