Frittata di Patate e Porri con Pomodori Secchi

Ingredients

• 200 g potatoes
• 1 leeks
• 50 g sun‑dried tomatoes
• 4 eggs
• 2 tbsp olive oil
• 30 g parmesan cheese, grated
• ½ tsp salt
• ¼ tsp black pepper

Instructions

1. 1

   Preheat the oven to 190°C (375°F). Thinly slice the potatoes (about 2 mm) and set aside.

2. 2

   Clean the leeks, slice them thinly, and sauté in 1 tbsp olive oil over medium heat until soft and lightly caramelized, about 5 minutes; add a pinch of salt.

3. 3

   In a bowl, whisk the eggs with grated parmesan, remaining olive oil, salt, and pepper.

4. 4

   In an oven‑safe skillet, arrange a layer of potato slices, season lightly, then add half the leeks and half the sun‑dried tomatoes; repeat with a second layer of potatoes, remaining leeks, and tomatoes.

5. 5

   Pour the egg mixture evenly over the layered vegetables, spreading to cover the surface.

6. 6

   Cook on the stovetop over medium‑low heat for 5 minutes until the edges begin to set.

7. 7

   Transfer the skillet to the preheated oven and bake for 25‑30 minutes, or until the frittata is puffed, golden on top, and a knife inserted in the center comes out clean.

8. 8

   Allow to rest 5 minutes before slicing and serving.