Leeks are much more popular outside the United States, especially in France, Spain, and Italy, where they are braised, simmered, and otherwise cooked to produce delicious soups, starters, and sides. In this frittata-style main course, a solitary large leek is sauteed until wilted and then combined with matchstick potatoes before being combined with seasoned eggs and cilantro and cooked until the eggs are just set. Black olives and parsley (or more cilantro) are essential garnishes.
- olive oil
- 1 bay leaf
- 1 leeks (large, white part only, sliced thinly)
- 1 garlic cloves (finely chopped)
- 300 grams potatoes (julienned)
- 4 extra large eggs
- 1 pinch salt
- 1 pinch nutmeg
- 1 pinch white pepper
- cilantro (chopped, to taste)
- black olives
- parsley (chopped, optional)
- Drizzle olive oil into a skillet and add the bay leaf. Saute the leek and garlic in the pan until they have wilted. Stir in the julienned potatoes and set aside.
- In a bowl, beat the eggs with a pinch each of salt, nutmeg, and white pepper. Pour into the skillet and mix thoroughly. Simmer while stirring constantly so it doesn't stick to the bottom of the pan. Last, fold in the the chopped cilantro.
- Serve with black olives and sprinkle with chopped cilantro or parsley, if you like. It is best served with a lettuce salad.