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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Steam potatoes, covered, for 20-25 minutes, or until tender. | 2. Let cool until they can be handled. | 3. Peel and cut crosswise into thin slices. | 4. In a 12 inch non-stick skillet, cook the leek in the butter over moderately-low heat, stirring, for 12-15 minutes, or until very soft. | 5. Season to taste. | 6. In a large bowl, whisk together eggs, ½ cup parmesan, ½ cup gruyere, chives, parsley and season to taste. | 7. Whisk until combined well. | 8. Stir in leek and potatoes. | 9. In the cleaned skillet, heat the oil over moderate heat until hot but not smoking. | 10. Pour in egg mixture, distributing potatoes evenly, and cook, without stirring, for 10-12 minutes, or until edge is set but center is slightly soft. | 11. Put a plate, larger than the skillet, over the skillet and 'flip' frittata onto it. Gently slilde frittata back into skillet, now browned-side-up and continue cooking until other side has set, about 4 minutes longer. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	1 1/2	1/2		-	-	-	-
leek	3	cups	sliced washed drained	162.87	37.7805	4.005	0.8009999999999999
butter	2	tablespoons		171.0	7.857	5.343	14.4
egg	12			858.0	4.32	75.36	57.06
parmesan cheese	1/2	cup	grated	148.0	16.0	16.0	2.0
gruyere cheese	1/2	cup	grated	272.58	0.2376	19.6746	21.3444
chive	2	tablespoons	snipped	1.8	0.261	0.1962	0.0438
parsley	2	tablespoons	minced	2.736	0.4811	0.2257	0.06
olive oil	2	tablespoons		238.68	0.0	0.0	27.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.