Ingredients

4 Tablespoons Butter

1 Tablespoon oil

1-1/2 cup potato (1/2 inch cubed)

1 cup sliced leeks

1 Tablespoon parsley, chopped

5 eggs

1/2 cup heavy cream

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

1/4 cup freshly grated Parmesan cheese

Heat 2 tablespoons of butter and oil in a skillet. Add the potatoes and leeks and cook until the potatoes are cooked and lightly browned. Put into a bowl, toss in the parsley and cheese, then set aside.

Combine eggs, cream, salt and pepper and then add to the potatoes and leeks. Melt remaining 2 tablespoons of butter in the skillet. Pour in the mixture and cook very slowly over low heat, pricking the top with a fork and lifting the bottom gently. Cover and cook 2 to 3 minutes until the bottom is brown and set. Slide out onto a dinner plate and invert into the pan. ... Or place the frittata under a pre-heated broiler until the top is brown.

• The Mooring B&B on VirtualCities.com
• The Mooring B&B Website
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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