Woohoo for finally feeling better!! Still slightly under the weather but I am no longer completely loopy and walking around like a zombie. Amazing what a shower, slapping on some make-up and wearing heels around your house for no reason can do to a girl. But one thing for sure is it'll bring you back from a snot-filled, same clothes for an unmentionable amount of days, dirty hair that dry shampoo can't even bring back and cough/sleep filled haze. I'm just glad I was out of it most of the time because the flash backs are scary.
Second WOOHOO for finally being back in the kitchen too! Feeling better means that I can get started again on some of the recipes that I wanted to test. Unfortunately it put me majorly behind on things that I had planned to do for this week so I probably won't be able to get to everything that I wanted. However, I will get to do some of them. Like the leek frittata/tortilla that I was talking about. Well that turned into more of a baked potato, spinach and leek tortilla-but it was still just as tasty. My brother made a great point when I first posted the picture on Instagram though. What is a frittata or a tortilla (not the tortilla your thinking of)?
To me the easiest way to explain what a frittata is, is to say that is an open-faced omelet. It's a mixture of lightly sautéed meats and/or veggies and mixed with whisked eggs and milk and cooked on a stove top until just set and then placed under a broiler or salamander to set the top and brown. A tortilla, is a "Spanish omelette". Similar to a frittata, this is called a tortilla de patatas and is made with fried potatoes. The cooking technique for a tortilla is the same as a frittata. For the purpose of this recipe I did sauté the vegetables in a pan but at the time I didn't have an ovenproof skillet so I just baked the whole thing. You can do this recipe either way though.
The other added bonus to this, it's a breakfast, lunch or dinner kind of dish. It's egg based so you can just do the breakfast route when adding in ingredients or you can have a slice for lunch. I served this for dinner as a side to Venison Steak, it was a nice change from just having a side of veggies. So explore and change it up if you like and make it yours. Please share if you do, I love hearing the different ideas and combinations of food people come up with!
Potato, Spinach and Leek Frittata
2 large leeks, thinly sliced
2 cups fresh spinach
1/3 cups milk
1 tablespoon rosemary, minced
1 tablespoon thyme, minced
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
3 cloves garlic, minced
4 large eggs
4 large egg whites
2 cups cooked, peeled potatoes
2 tablespoons panko breadcrumbs
1/4 cups shredded mozzarella cheese
1. Preheat oven to 350 degrees F.
2. Drizzle oil in a skillet over medium heat. Add leeks; sauté for roughly 4 minutes. Add in garlic, thyme, and rosemary and sauté until aromatic. Add spinach and sauté about 2 minutes or until spinach wilts. Remove mixture from heat and set aside.
3. Combine milk, salt, pepper, eggs, and egg whites; stir well with a whisk. Add spinach and leek mixture and cooked potatoes. Pour into a 10 inch round pie plate that has been sprayed with cooking spray. Sprinkle with the panko and top with cheese. Bake at 350 F for 25 minutes or until the center for the frittata is set.
4. Turn on the broiler. And broil until the frittata is golden brown on top, roughly 4-5 minutes. Cut into wedges and serve.