Clam and potato frittata Essay

Serve for brunch or supper. 1 large (about 10 oz.) thin-skinned
potato, scrubbed and cut into 1/2-inch cubes 6 tablespoons butter or
margarine 2 leeks (1-1/2 lb. total) 3 cans (6-1/2 oz. each) chopped or
minced clams, drained 6 eggs Salt and pepper 1/2 cup shredded Swiss
cheese 2 tablespoons chopped parsley 1/3 cup diced cooked ham



In a 12- to 14-inch frying pan, cook potato in 3 tablespoons butter
over medium-low heat, stirring until potato is golden, about 20 minutes.
Lift out potato. Trim off and discard root ends and green tops of
leeks. Split leeks, rinse well, and thinly slice. To the pan add 1
tablespoon butter and leeks; stir over medium heat until leeks are limp.
Stir in potatoes, claims and 2 more tablespoons butter.

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Beat eggs to blend; add salt and pepper to taste. Pour over leek mixture. With a wide spatula, lift up cooked portion so uncooked egg
can flow underneath. Cook until softly set. Sprinkle with cheese,
parsley, and ham. Broil 4 inches from heat until cheese melts, about 1
minute. Serves 4 to 6.

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