Recipe - Leek-And-Potato Frittata

4 small New Potatoes
1 lg Leek
1 tablespoon Olive Oil
Salt
Freshly Ground White Pepper
3 Eggs
1 tablespoon Water
Hot Pepper Sauce; To Taste
1 tablespoon Parsley; minced
2 ounce Chihuahua Or Brick Cheese;
shredded

Cook potatoes in pot of boiling water to cover until just tender, about 20
minutes. Drain, peel and set aside. Cut off stem end of leek. Trim off and
discard green end. Cut white stem in half lengthwise and then into 1/2
inchthick slices. Heat oil in medium ovenproof skillet. Saute leek in
skillet until translucent, 5 minutes. Slice potatoes 1/4inch thick and add
to skillet with leek. Season to taste with salt and white pepper. Saute
until lightly browned, 3 to 5 minutes longer. Beat together eggs, water,
hot pepper sauce and parsley in bowl. Season to taste with salt. Pour over
vegetables and cook over medium heat until almost set. Sprinkle with
cheese. Bake at 400 degrees until cheese browns, about 5 minutes. Serve
immediately. Presented by: Bev Bennett, L.A. TIMES article, "The Egg at
Night", page H22, 4/13/95.
Posted to EATL Digest by Bill Spalding billspa@ICANECT.NET on Mar 7,
1998