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.
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.
