Leek, Potato & Gruyere Frittata - cooking recipe

Ingredients

3 tablespoons unsalted butter
6 ounces small red potatoes, sliced 1/8-inch thick
1/4 teaspoon salt (to taste)
1/4 teaspoon pepper (to taste)
2 leeks, white and light green portions, rinsed well and thinly sliced
5 eggs
3 tablespoons heavy cream
2 ounces gruyere cheese, shredded
1 tablespoon fresh flat-leaf parsley, finely chopped

Preparation

In deep pan over medium-high heat, melt 1 tablespoon of butter.
Add potatoes, salt and pepper.
Cover with lid (or shallow pan if you have a frittata pan) cook, flipping potatoes occasionally, about 8 minutes.
Transfer to bowl.
In in same deep pan, over medium heat, melt 1 tablespoon butter.
Add leeks, salt and pepper.
Cook, stirring occasionally, 6-8 minutes. Transfer to separate bowl.
In another bowl, whisk eggs and cream. Stir in cheese, parsley, potatoes, salt, pepper and all but 2 tablespoons of leeks.
Set pan over medium heat; melt 1/2 tablespoon butter. Add egg mixture; cook until just beginning to set, about 4 minutes. Using rubber spatula left cooked edges and allow uncooked eggs to flow underneath.
At this point place in oven at 350\u00b0F and cook until eggs are set, about 4 to 6 minutes. (If you have the frittata pan can cover with smaller pan & flip over).
Shake pan to loosen frittata, slide unto plate. Garnish with reserved leeks.