Frittata: Leeks, Potatoes, Goat Cheese,
Chives and Parsley
"How did it turn out?" He asked.
"We'll see." I said.
Endearing. Attempt after attempt. Failure after failure.
I placed a thin metal cookie sheet on top of the non stick pan and with my strongest arm I flipped. Then I slid the frittata back into the pan and placed it back on the burner to finish cooking.
That went well, I thought.
The clock in the kitchen breathed quick, shallow breaths. Tick. Tick. Tick. Tick. I clinked, clanked, banged and shuffled.
Potatoes and leeks were sliced. Parsley and chives were chopped. Goat cheese was coarsely crumbled. Eggs were cracked and beat.
I pleaded to myself. Do this. Failure is not an option.
A bit unconventional, but I roasted the potatoes under the broiler as I sauteed the leeks (two birds with one stone—both using the formula extra virgin olive oil, salt and pepper). Neck and neck, they cooked.
Not quite yet and go time snuck up fast.
I transferred the potatoes to the pan (stir and flip). I threw in the herbs (stir and flip). I dotted with goat cheese (nudge, poke, coax). Finally, the eggs (nudge, poke, coax—wrist action, rubber spatula—deep breath—salt and pepper too).
It cooled on the counter and without so much as a taste was placed into the refrigerator to rest over night.
I took a nibble or two as I prepped a Monday lunch of crusty bread sandwiching frittata, baby lettuce and extra virgin olive oil.
Oh, this is actually good, I thought. The tang from the coat cheese, nice indeed. The addition of chives (with its notes of garlic and onion). The ubiquitus parsley (the much loved parsley). The comfort and bulk from the pototoes. The leeks (just delicious).
I await Roberto's verdict, though.
Oh, the waiting...