Frittatas

Name: Frittatas
Ingredients: 1 large leek, white part only, cut in quarters lengthwise; 1 tablespoon butter or light olive oil or a combination, or more if needed; 1/4 large red or green bell pepper, cut into strips; 2 large eggs; Salt and freshly ground pepper; 1 thin slice prosciutto or country; or Serrano ham, cut into strips; 1 cooked new potato, sliced; Freshly grated Parmesan

December 9, 2011

The difference between a frittata and an omelet, as I see it, is that the frittata cooks very slowly and will be somewhat more firm, so that it can suspend a number of different garnishes nicely arrayed in a pattern, with their flavors complementing one another. I always slip my frittata under the broiler at the end, so that the cheese scattered on top browns. This is another dish that welcomes improvisation.

Recipe notes

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