Leek, Potato & Gruyere Frittata

This was so good, and reheated really well the next day. I would easily serve it for guests. We got leeks in our CSA bag this week (along with potatoes and onions) and I had no idea what to do with them, so this was great. Recipe was adapted from Williams Sonoma Kitchen.

Ingredients:
3 Tbsp. unsalted butter
6 oz. small red potatoes, sliced 1/8” thick
2 leeks, white and light green portions rinsed well, thinly sliced
5 large eggs
3 Tbsp. heavy cream
2 oz. Gruyere cheese, shredded
1 tsp. finely chopped fresh flat-leaf parsley
1 small onion, diced (optional)

1. Heat a 12-inch, non-stick, oven safe sauté pan over medium-high heat. Add 1 Tbsp. butter and melt. Add
potatoes, salt and pepper and sauté, flipping potatoes occasionally, about 8 minutes. Transfer to bowl.

2. Melt 1 Tbsp. butter in same sauté pan. Add leeks (and onion), salt and pepper. Cook, stirring occasionally, 6-8 minutes. Transfer to a separate bowl.

3. In another bowl, whisk eggs and cream. Stir in cheese, parsley, potatoes, salt, pepper and leeks. Melt ½ Tbsp. butter in sauté pan. Add egg mixture; cook until just beginning to set, about 4 minutes, using rubber spatula to lift cooked edges and allow uncooked eggs to flow underneath.

4. Cover and cook egg mixture another 2-3 minutes until eggs are set. Place pan into oven and broil for 3-4 minutes, until lightly browned and fluffy. Shake pan to loosen frittata; slide onto plate.