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Unleavened Recipes

Potato and Leek Frittata
(thanks to Ken Swiger)

(a flat mediterranean omelet often served with spicy vegetables, serves four)

  • 5 eggs
  • 1/2 cup heavy cream
  • 1/4 tsp. salt
  • 1/8 tsp. fresh ground pepper
  • 4 tbsp butter or margarine
  • 1 tbsp olive oil
  • 1 cup 1/2” peeled potato cubes
  • 1 cup sliced leeks
  • 1 tbsp minced parsley
  • 1/4 cup freshly grated parmesan cheese

Heat 2 tbsp butter and the oil in skillet. Add the potatoes and leeks and cook until the potatoes are cooked and lightly browned. Put in bowl, toss in parsley and cheese and set aside. Combine eggs, cream, salt and pepper, and add to the potatoes and leeks. Melt the remaining 2 tbsp of butter in skillet. Pour in egg mixture and cook very slowly over low heat, pricking the top with a fork and lifting the bottom gently. Cover and cook for 2 to 3 minutes or until the bottom is brown and set. Slide out onto a dinner plate and invert back into the pan. OR place under a preheated broiler until the top is brown.

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