Potato, Leek and Dill Frittata with Crème Fraiche
There are few foods more perfect than the potato. And few foods more versatile.Print
There are few foods more perfect than the potato. And few foods more versatile. Except for the egg — the same can be said about eggs. A simple potato torta or frittata is but one of the lovely ways potatoes can have both a supporting and a starring role in the same dish. If that sounds confusing, try this recipe, with small nuggets of tender, browned potatoes nestled into a thick omelet, but kind of stealing the show. I am one of those people who could eat eggs in any incarnation at any time of the day. I am egg-nostic.
- 1 tablespoon olive oil
- 2 medium leeks, sliced and well rinsed (white and light green parts only)
- Kosher or coarse salt and freshly ground pepper to taste
- 4 small white potatoes, about ¼ pound, cut into ½-inch dice
- 1 tablespoon butter
- 1 tablespoon minced fresh dill
- 8 large eggs
- ½ cup crème fraiche
1. Preheat the broiler, with the rack set about 4 inches from the heat source.
2. In a medium (8-inch) broiler-proof skillet, preferably nonstick, heat the oil over medium heat. Add the leeks, season with salt and pepper, and cook, stirring occasionally until the leeks are nicely browned and quite soft, about 12 minutes. Remove the leeks to a plate.
3. Wipe out the pan, and add the potatoes with 1 cup water. Cover the skillet, place over high heat and bring the water to a simmer. Reduce the meat to medium, to keep the water at a simmer, and simmer, covered, for about 8 minutes until the potatoes are fairly tender. Drain off any remaining water. Add the butter to the skillet with the potatoes, and sauté the potatoes over medium high for another 3 minutes, until they start to lightly brown. Return the leeks to the pan, and gently stir to combine everything well. Stir in the dill.
4. Meanwhile, in a medium bowl, whisk the eggs, and season with salt and pepper. After adding the dill, pour the eggs into the pan, and make sure all of the vegetables are nicely submerged in the eggs. Allow the bottom to set, about 2 minutes, then lower the heat to medium-low and with a spatula, gently lift the edges of the frittata so that the uncooked eggs have the chance to run underneath the potato-egg mixture. Let the bottom set again, about 2 minutes.
5. Use a teaspoon to dollop the crème fraiche on top of the frittata and place the skillet under the broiler. Broil until the frittata is set, and the crème fraiche is melty and the whole top is lightly golden, about 2 to 3 minutes. Remove from the oven and let sit for a minute or two, then serve in wedges. DON’T FORGET THAT THE HANDLE OF THE PAN IS HOT! You can leave a dishtowel draped over it to remind yourself. This is also great at room temperature.