When you need a quick dinner, this is the recipe for you! It's a great comfort food, perfect for winter nights.
2 medium leeks washed thoroughly and sliced in ½ inch rounds
2 medium potatoes scrubbed and diced into ½ inch cubes
6 to 8 eggs
2 tablespoons parsley chopped
2 ounces goat cheese crumbled
Sea salt and black pepper to taste
Heat the oil in a heavy sauté pan. Add the leeks and a few pinches of salt. Saute over medium-high heat until they soften.
Add the potatoes and cook, stirring occasionally until both the leeks and potatoes are tender, about 12 minutes.
Whisk the eggs until they are just broken up. Add a few pinches of salt and a little black pepper plus the parsley and goat cheese.
Pour the egg mixture over the vegetables and tilt the pan to evenly distribute the eggs.
Cover and cook on medium heat for a few minutes, until the eggs are beginning to set.
Remove pan from the heat and set under the broiler, uncovered, until the eggs are cooked and slightly puffed and golden.
Let the frittata rest for a few minutes before cutting and serving.