April 12, 2010

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).

PHEW!


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...

28 comments:

  1. Absolutely divine. :-) I love frittata so much. :-)

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  2. frittata are a constant in our kitchen-i love how well they take to adaptation and odd kitchen scraps. looks fantastic!

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  3. Oh, yum. Leeks make everything even better. And frittatas are wonderful anyway... perfect all-in-one meal! Plus, I love how good they are leftover, they make a great sandwich! I'm sure the verdict will be excellent.

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  4. A sweet hello from Frog Hollow Farm. Frittata - love making and devouring frittata!! I put mine in the oven, in a large non-stick pan with a handle - is that cheating? Ciao, bella!

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  5. That looks awesome. And Roberto's verdict?

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  6. Tart - I love frittata too. We need to make more often.

    braiseandbutter - Kitchen scraps, yes! That makes for the best frittata.

    Katie - They make the best sandwich. Can't wait for Tuesday lunch!

    Frog Hollow Farm Girl - Nope, that's not cheating. Don't tell Roberto I said that. ;)

    Melange a Trois - Roberto loved it. A great sigh of relief was heard across the land. :)

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  7. This looks absolutely amazing - I love frittata and am so glad all your efforts paid off in the end. Leeks with goats' cheese are two of my favourites. Mouthwatering photos.

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  8. How I love a frittata. Yours looks beautiful.

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  9. Vanessa and Wendi - Thank you :)

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  10. A frittata is such a perfect dinner in the spring.

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  11. Lindsey - I agree. Really looking forward to buying farmers market eggs, the freshest possible. Makes all the difference.

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  12. I want to like frittatas, but I think it's all about finding the right combination of ingredients for me. Leeks and potatoes are a good start, however (we did the Ferran Adria potato chip tortilla a few months ago and added leeks--awesome!), so maybe this will be one to try when it starts getting too warm to cook much for a long time.

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  13. elizabeth - I remember the potato chip tortilla post. It was intriguing. :) I get what you mean about finding the right ingredients.

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  14. I love a nice frittata, and this looks delcious, lovely spring light in your kitchen.

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  15. rachel - The light is nice. I am so grateful for the light.

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  16. leeks, potatoes, goat cheese, fresh herbs...yes!
    who could not love such a frittata?

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  17. Looks delicious! I like the milder alliums like chives and leeks with eggs. A more gentle onioniness works well with them, I think.

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  18. Denise - I was relieved when he said it was good.

    nancy - :)

    Jenny - I agree. I believe I will always use leeks when making frittata in the future.

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  19. what was roberto's verdict? sounds and looks great to me!!! i might try that tonight:)

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  20. Elisabelle - He liked it very much. :)

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  21. Looks delicious! Nice technique, and such a great combination of flavors. I love frittatas, but I must admit I am a cheater! I use the no-flip method - cook the bottom in the pan and brown the top under the broiler.

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  22. Hi Tracy! thanks for visiting me today and leaving such a nice comment! I was just thinking that you have an incredible writing style when I noticed that you have a writing blog too! Makes sense! You made cooking a frittata sound like painting a masterpiece! I love that.

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  23. what a great idea, using the fritatta as a sandwich filling! Those ingredients sounds deeelicious.

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  24. Nancy - I've never used the no-flip method. I will try one of these days...when Roberto is not looking. ;)

    Lilly - Hi Lilly. Thanks for stopping by. Food is art. I love writing and talking about it almost as much as I love eating it. :)

    elizabeth - It's the perfect sandwich. Great for picnics. :)

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  25. Oh yes. I could eat that for breakfast, lunch and dinner. Looks so good. Happy weekend, dear!

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  26. looks very good.....combination of ingredients sounds delicious too.

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