The only day of the week that we indulge in a large breakfast is Sunday. I like to putter in the kitchen with a cup of coffee in hand and the sun streaming through the windows. Sometimes breakfast will be standards like bacon and eggs or pancakes and sausages. But more often then not I will be experimenting with a new idea. I found a brunch menu from an 1989 Gourmet Magazine. By the way I think Gourmet was at its peak from the late ’80’s through 1996. Most of the recipes that I truly love came from that time period. This menu included a Leek and Potato Frittata and a Bacon, Tomato and Basil Salad.
We loved this. The frittata was full of potatoes, leeks, Gruyere and Parmesan cheese. The vibrant tomatoes were lightly dressed with oil and vinegar and enhanced with crispy bacon and fresh basil. The only other thing that would have made this a company worthy brunch would have been sweet scones, muffins or croissants. David would add some more bacon slices to that list. I plan to make this again when our friends are here for “Bike Week” this weekend.
Since it was just the two of us this past weekend, I halved the recipe and cooked it in a 10″ skillet. We still had leftovers and the slices of frittata were a quick breakfast zapped in the microwave earlier in the week. The leftover tomatoes made a great topping for salads too. This is a winner all around.
POTATO AND LEEK FRITTATA
1 1/2 pounds boiling potatoes
3 cups thinly sliced white and pale green part of leek, washed well and drained
2 tablespoons unsalted butter
12 large eggs
1 cup freshly grated Parmesan
1 cup coarsely grated Gruyere
2 tablespoons snipped fresh chives
2 tablespoons minced fresh parsley leaves
2 tablespoons olive oil
Cook the potatoes in water for 20 to 25 minutes until they are tender. Drain, cool, peel and cut into thin slices. In a 12-inch non-stick skillet cook the leek in the butter over moderately low heat, stirring, for 12 to 15 minutes, or until it is very soft, and add salt and pepper to taste. In a large bowl whisk together the eggs, add 1/2 cup of the Parmesan, 1/2 cup of Gruyere, the chives, the parsley, and salt and pepper to taste, and whisk the mixture until it is combined well. Stir in the leek and the potatoes. In the skillet, cleaned, heat the oil over moderate heat until it is hot but not smoking, pour in the egg mixture, distributing the potatoes evenly, and cook the frittata, without stirring, for 14 to 16 minutes, or until the edge is set but the center is still soft. Sprinkle the remaining 1/2 cup Parmesan and the remaining 1/2 cup Gruyere over the top. If the skillet handle is plastic, wrap it in a double thickness of foil. Broil the frittata under a preheated broiler about 4 inches from the heat for 4 to 5 minutes, or until the cheese is bubbling and golden. Let the frittata cool in the skillet for 5 minutes, run a thin knife around the edge, and slide the frittata onto a serving plate. Cut the frittata into wedges and serve it warm or at room temperature. Serves 6.
CHERRY TOMATO, BACON, AND BASIL SALAD
5 cups cherry tomatoes, halved
6 slices of lean bacon, cooked until crisp and crumbled
1/3 cup finely chopped fresh basil leaves, or to taste
2 tablespoons red-wine vinegar
4 tablespoons olive oil
In a bowl toss together the tomatoes, the bacon, and the chopped basil until the mixture is combined well. In a small bowl whisk together the vinegar and salt and pepper to taste, add the oil in a stream whisking, and whisk the dressing until it is emulsified. Pour the dressing over the tomato mixture, toss the salad lightly until it is coated well with the dressing, and garnish it with basil sprigs. Serves 6.