2 tablespoons olive oil
1 pound red or white waxy potatoes, peeled and diced into 1/2 -inch pieces
1 medium leek, light green and white part only, finely chopped
1 small bunch baby spinach leaves
1 1/2 teaspoons finely chopped fresh thyme leaves
Salt and freshly ground black pepper
2 tablespoons finely chopped parsley
1 1/2 cups shredded sharp cheddar cheese, divided
6 sun-dried tomatoes, packed in oil, drained and sliced in half lengthwise
Preheat oven to 350 degrees.
Heat the oil in 10-inch nonstick skillet with oven-proof handle (or
cover a wooden handle with foil) over medium heat. Add the potatoes and
leeks and saute for about 20 minutes, stirring frequently, or until the
leeks are golden brown and the potatoes are tender inside and crisp on
the surface. Add the spinach leaves, cover and cook for about 3 minutes
or until the spinach wilts. Season with the thyme, 1/4 teaspoon salt
and a pinch of pepper.
Combine the eggs, salt and pepper, and
parsley in a medium mixing bowl, and whisk until well blended. Stir in
1 1/4 cups shredded cheese.
Flatten the potato mixture in the
skillet and pour over the egg mixture. Cook over medium-low heat,
stirring occasionally, until bottom of mixture is lightly set and
cooked, about 7 minutes. Arrange sliced sun-dried tomatoes around
outside of pan in a circular pattern. Sprinkle with remaining cheese.
Transfer skillet to oven and bake until frittata is puffed and brown,
about 10-15 minutes. Remove from oven and let cool. Slide onto a metal
pizza pan or other round, unbreakable serving platter and let come to
room temperature. Slice into pieces and then wrap in foil, keeping the
round shape intact.
Per serving: 379
calories; 24 g fat (10 g saturated fat; 57 percent calories from fat);
18 g carbohydrates; 455 mg cholesterol; 419 mg sodium; 21 g protein; 2
30 minutes to make
10 minutes to bake