Clam and potato frittata Essay

Serve for brunch or supper.

1 large (about 10 oz.) thin-skinnedpotato, scrubbed and cut into 1/2-inch cubes 6 tablespoons butter ormargarine 2 leeks (1-1/2 lb. total) 3 cans (6-1/2 oz. each) chopped orminced clams, drained 6 eggs Salt and pepper 1/2 cup shredded Swisscheese 2 tablespoons chopped parsley 1/3 cup diced cooked ham In a 12- to 14-inch frying pan, cook potato in 3 tablespoons butterover medium-low heat, stirring until potato is golden, about 20 minutes.Lift out potato.

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Trim off and discard root ends and green tops ofleeks. Split leeks, rinse well, and thinly slice. To the pan add 1tablespoon butter and leeks; stir over medium heat until leeks are limp.Stir in potatoes, claims and 2 more tablespoons butter.

Beat eggs to blend; add salt and pepper to taste. Pour over leek mixture. With a wide spatula, lift up cooked portion so uncooked eggcan flow underneath. Cook until softly set. Sprinkle with cheese,parsley, and ham.

Broil 4 inches from heat until cheese melts, about 1minute. Serves 4 to 6.

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