Leeks are great. They are the juggernaut warriors of the vegetable world. While their cousins and neighbors run from the cold, the leek is often left in the ground through the winter until needed. Given that they are in the ground longer, leeks sold in winter months are often far larger than summer sold leeks and offer much more value.
- 1 leek
- 2 small red potatoes
- 2 cloves of garlic
- 8 large eggs
- 1/2c Ricotta cheese
- 4oz Spring green mix (or any kind of lettuce you like)
- 1 small lemon
- Olive Oil
1. Preheat the oven to 425 degrees. Dice the red potatoes into small cubes and put into a pot of cold water. If you see the water is dirty, rinse and repeat until the potatoes are clean. Set over high heat until boiling. Cook potatoes until tender, but not so much that they break apart. This could take anywhere from 5 to 10 minutes depending on how big your pot is and how much water is in it. Best to keep an eye on this periodically while moving on to the next step.
2. While the potatoes are boiling, clean the leek. Only the white and light green parts of the leek are generally eaten. The dark green stalk is quite bitter. To start, cut off the dark green stalk to reveal the light green underneath. I like to cut in an upwards diagonal motion, but do what feels comfortable to you. You can see in the pictures that there is quite a bit of edible stalk that would be lost if you cut the leek at the end of the dark green.
3. Now cut the leek in half lengthwise. Leave the root end on. When you go to wash the leek, it will help keep everything together. It is important to wash leeks because they grow underground and are subject to lots of dirt particles attaching themselves inside the individual sheaths. Once cut in half, run the leek under running water and brush your fingers in between each wall. A pile of dirt can ruin any meal and you do not want to risk it by skipping this step.
4. Cut the leek into thin strips.
4. By this point, the potatoes should be done. Remove from the heat and drain. Before we go any further, now is the best time to prepare the rest of your ingredients as it will go quickly from here.
- Lightly beat the eggs in a bowl. Season with a little salt and pepper.
- Cut a lemon in half and squeeze the juice into a separate bowl. Pour 3 times as much olive oil as their is lemon juice into the bowl. Add a pinch of sugar and salt. Whisk vigorously until the vinaigrette comes together.
5. Set a large nonstick, oven safe saute pan over medium high heat (a 7 on your dial). Place a couple tablespoons of olive oil and bring up to temperature. Once the oil is hot, place the garlic in the pan and saute until fragrant. Then, add the leeks and potatoes. Season with salt and pepper to taste. If in doubt, put half the salt you think you should, stir to combine and taste a potato or leek. If it is tasty and not bland, you’ve properly seasoned your vegetables. Otherwise, add a pinch more and repeat until you are happy.
6. When the leek is translucent (or just looks like the picture above) pour the egg mixture into the pan. Stir to combine ingredients in pan. Mound three scoops of ricotta cheese on top (alternately, you can whisk the cheese and the egg together and pour in all at once). Stir a few times to combine ingredients. Cook until the egg has began to set on the bottom – 2 minutes max.
7. Place pan in oven for 7 to 10 minutes until the egg has set throughout and the cheese has melted. The edges should be browned and crispy.
8. Toss the spring mix in some of the lemon vinaigrette, and serve alongside a healthy slice of frittata.