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Sides, Vegetarian

Roasted Potato and Leek Frittata

Roasted Potato and Leek Frittata
Al Seib / Los Angeles Times

Ahh, potatoes. I crave them often, especially oven-roasted with a coating of olive oil, salt, pepper and maybe a sprinkle of fresh herbs. If I'm lucky enough to have leftovers (or organized enough to roast extra), they make a fabulous ... Read more

Total time: 20 minutes | Serves 4
  • 5 eggs
  • 1/4 teaspoon salt
  • Freshly ground pepper
  • 1 tablespoon olive oil
  • 1 leek (white part and 1 inch green), washed well and coarsely chopped, about 1 cup
  • 2 ounces prosciutto (2 thin, but not paper-thin, slices), sliced crosswise into 1/4-inch strips
  • 3/4 to 1 pound roasted boiling potatoes, cut into 1/4-inch dice (1 1/2 cups)
  • 1 teaspoon minced fresh rosemary
  • 1/3 cup grated Asiago cheese
  • 1 small tomato, diced, for garnish, optional
  • Chopped Italian parsley, for garnish, optional

Step 1Lightly beat eggs with salt and pepper to taste.

Step 2Heat oil in 10-inch nonstick, ovenproof skillet over medium heat. Add leek and saute until just starting to soften, about 2 minutes. Add prosciutto and saute until leek is soft, 1 to 2 minutes. Remove half of leek mixture and set aside.

Step 3Add potatoes and rosemary to skillet and toss to heat potatoes, 1 minute. Reduce heat to medium-low and add eggs. Do not stir. Cook just until bottom of eggs is set, 3 to 4 minutes. Top should still be wet.

Step 4Sprinkle with cheese and reserved leek mixture. Broil 4 inches from heat source until frittata is golden and sizzling, about 2 minutes.

Step 5Invert frittata onto cutting board, sprinkle with tomato and parsley, and cut into wedges.


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