e. Life’s wonderful Fritata

I love eggs.  Fried, poached, baked, boiled, scrambled… especially scrambled!  Those who have tried my “hotel style” scrambled eggs will know what I mean…  my flatmate in London taught me a labor intensive way of cooking scrambled eggs in a VERY low heat, constantly adding a heart-stopping amount of butter in the process.  It is heaven.

But as we’ve been trying to shed pounds, we’ve had to find different ways to enjoy my most favorite of food.  In comes the Fritata, which is basically an omelet with more air beaten into the eggs.  It’s texture is lighter and allows for a much deeper filling.  Personally I think the addition of a bit of full fat milk (or cream for those who are not watching their weight) adds a bit of fluffiness and helps it fill a deeper pan while baking.   It is somewhat like a Tortilla Espanola with the addition of a few minutes baking time.

The recipe below is my absolute favorite…  the partnership of potatoes and leeks is a match made in heaven.  It’s simple, quick, and easy.  Perfect for a tired-from-work-meal.  This recipe will serve 2 people comfortably.

Potato and Leek Fritata

Ingredients

2 eggs, beaten and seasoned with salt & pepper

1/4 cups full fat milk (or heavy cream)

1 small leek, cut in julienne

1 small potato, peeled and cut in batons. (ready made french fried will work too)

a pinch of fennel seed, cumin, and coriander (you can leave this out for a more traditional taste)

Salt & Pepper

Method

1. Boil the potato batons in salted water for about 10 minutes, or until you see the starch start to separate.  Drain, and let cool for an hour or so- or until all the moister has evaporated.  Fry in  a deep fryer or deep pan until slightly brown.  Season.
2. Heat the oven to 360 F
3. Saute the leeks in a bit of butter.  You can add a bit of julienned red onions too for that extra kick of sweetness.
4. In a separate bowl, whisk together the eggs, milk (or cream), and all herbs & spices.  Make sure to whisk well to make the egg mixture light and airy.
5. Add the potatoes to the sauteing leeks.  Season.
6. Add the egg mixture to the pan, spread evenly and allow the bottom to form a crust.  Season.
7. Transfer the pan to oven (if you are not using an oven proof pan, transfer to a an oven proof dish)  and bake for around 10 minutes.
8. Check the fritata has risen and that the mixture is cooked through by poking with a toothpick.
9. When done, transfer to a round plate and serve.

Normally I like to leave my fritata a little wet in the middle as it will continue to cook for a while.  Be careful not to overcook as it may become too try.  It is normally served pizza style, in little triangle slices.  Enjoy!

 

Perfect quick dinner

 

 

Serve in little triangle slices

 

To add a different flavor, try adding Chorizo when sauteing the leeks!

Rikks