The beauty of a frittata: quick, healthy, and it's a great way to use whatever may be hiding in the produce drawer.
5 yukon gold potatoes
2 cups gruyere cheese (grated)
TOOLS YOU NEED
Abbio Large Nonstick Skillet
Thinly slice potatoes
Run leeks under water to remove dirt and thinly slice in strips
Place a medium sized, non-stick pan over med-high heat.
Drizzle some olive oil into the warm pan and toss in the potatoes.
Add sliced the leeks to the potatoes. Season with salt.
Go grab your cheese. Using the big side of your grater, grate down the cheese and set aside. Next, grab a bowl and a whisk. Crack your eggs into the bowl and add the cheese. Grate pepper into the bowl and whisk to combine.
Once the potatoes are tender, dump them out of the pan into the egg mixture. Wipe out your pan, place it back on the heat, and drizzle with olive oil. Salt the egg and potato mixture and fold everything together.
Pour the mixture back into your nonstick pan. When you see a crust form around the edge, use a spatula to pull the edges toward the middle, allowing the loose egg to flow to the outer edges to encourage even cooking.
Once the frittata sets up, grab two plates, one for flipping and one for eating. Turn off the heat, put a plate upside down on top of your frittata pan. Using a single, confident motion, holding the plate with one hand, flip the pan with your other hand so the frittata is transferred to the plate.
Now hit your empty pan with a touch more olive oil and slide the flipped frittata back into the pan. The sides will be a bit messy, that’s ok. Use a spatula to tuck in the edges and shake the pan to help the frittata take shape.
Cook a few more minutes on the second side. Take your eating plate, upside down on the frittata pan, and perform another flip. And you’re done...frittata complete!