a potato & gruyère frittata with caramelized fingerling potatoes, leeks, green onions, garlic, and herbs served with a simple watercress salad over top
2 tbsp olive oil, plus more as needed
1 lb fingerling potatoes, sliced ¼”
2 large leeks, tops removed + thinly sliced
4 green onions, thinly sliced (separate whites and greens)
6 garlic cloves, finely chopped
2 tbsp chopped fresh parsley
1 tbsp chopped fresh oregano
½ cup whole milk
1 tsp kosher salt
6 ozgruyère cheese, shredded
2 cups watercress
2 radishes, shaved
2 tbsp fresh parsley leaves
squeeze of lemon
freshly cracked black pepper
Preheat the oven to 375°F.
Heat a 12” cast iron skillet over medium heat. Add the olive oil. Once hot, add the sliced potatoes. Spread them into an even layer. Cook for about 10 minutes until golden brown and almost tender, stirring/flipping often. Season with a pinch of salt. Transfer the potatoes to a plate and set aside.
Add another drizzle of olive oil to the skillet, along with the leeks and green onion whites. Cook for about 5 minutes, stirring often. Stir in the garlic and a pinch of salt. Cook for another minute or so. Lastly, stir in the parsley, oregano, and green onion greens. Add the potatoes back to the skillet and stir to combine.
In a large mixing bowl, aggressively whisk the eggs until frothy. Whisk in the milk and salt. Pour the mixture into the skillet. Reduce the heat to low and let cook for 1 minute, allowing the eggs to set around the edges.
Sprinkle the gruyère cheese over the eggs. Transfer the skillet to the oven and bake for 20 minutes, or until golden and just cooked though. Let cool for about 5 minutes.
Add the watercress, radishes, parsley, a squeeze of lemon, a drizzle of olive oil, and a pinch of salt to a small mixing bowl. Toss to combine. Cut the frittata into slices and serve with the watercress salad and freshly cracked black pepper over top.