Clam and potato frittata.
In a 12- to 14-inch frying pan, cook potato in 3 tablespoons butter over medium-low heat, stirring until potato is golden, about 20 minutes. Lift out potato. Trim off and discard root ends and green tops of leeks. Split leeks, rinse well, and thinly slice. To the pan add 1 tablespoon butter and leeks; stir over medium heat until leeks are limp. Stir in potatoes, claims and 2 more tablespoons butter.
Beat eggs to blend; add salt and pepper to taste. Pour over leek mixture. With a wide spatula, lift up cooked portion so uncooked egg can flow underneath. Cook until softly set. Sprinkle with cheese, parsley, and ham. Broil 4 inches from heat until cheese melts, about 1 minute. Serves 4 to 6.
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|Date:||Feb 1, 1985|
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