Potato Leek Fritatta

Got my produce bin today and decided to make a Potato Leek Frittata. I used the recipe from Dandelion Organic's website -- which I think they got from Gourmet.

Here's the recipe.

I started with leeks. The recipe called for 3 cups of thinly sliced leeks, but I didn't measure.

In case you're not familiar with leeks, make sure you wash them really well after you slice them. Lots of dirt gets in there.  You probably don't want to eat dirt so much... Wash them well and then drain them. I drained them in the colander and then on paper towels.

The recipe also called for 1/2 pound of potatoes. S'posed to steam 'em for 25 minutes, cool and then peel. Number 1, I didn't really measure those either. I had some potatoes left from the last bin delivery and just pretended they were 1/2 pound. Number 2, I didn't bother peeling them. We all like peel just fine.

Then I sautéed the leeks in 2 T. (give or take) of butter until they were really soft. Then I added my sliced potatoes.

Meanwhile, I beat 12 (yes, TWELVE) eggs really well. And added my Italian blend shredded cheese that I had on hand... It included Parmesan, but it also had other kinds mixed in there, too.

Then I poured the egg  mixture in the skillet trying not to disturb the potatoes. Turns out, I didn't have fresh parsley either so I just used dried. And, I just plain ol' left out the chives. But, no matter.

Cooked it on the stove for about 15 minutes until the bottom and the edges were set. Then I put it under the broiler on convection for about 5 -7 minutes. And it ended up looking like this.

 

And, this is how it looked on the inside. I think it was the fluffiest fritatta that I have ever made. And, it tasted good, too.

For my side salad, I made an apple salad that my mama used to make. I used apples that came in my bin and instead of raisins, I used craisins. Then celery, pecans and mayonnaise.  It wasn't stupendous, but it was a nice change from a tossed green salad. It was also nice to feel like I was making good use of the things that I had.

And, here you go.

What I like about cooking as opposed to baking is that I can tweak measurements. I can throw some extra "this" or use less of "that" and it doesn't mess up the recipe scientifically. Baking, on the other hand, kinda needs to be exact.

But, tomorrow...I just might do a little baking. Found a Pinterest recipe that I want to try out.

Stay tuned.