Friday, October 23, 2009

Frittata with Fingerling Potatoes, Leeks, Scallions & Smoked Trout

This is an example of what Italians might make if they were living in Wisconsin. You also might find this in some of the northern regions of Italy. It is a frittata made with some delicious seasonal vegetables from the farmer's market and topped with rushing waters smoked trout.

TT = to taste

3T extra virgin olive oil, plus extra for garnish
1 cup Fingerling potatoes, 1/4" sliced
1/2 Leek thinly sliced
1/4 cup scallions thinly sliced, plus extra green parts
6 Eggs, whisked together
TT sea salt
TT fresh ground black pepper
1 fillet of smoked trout broken into pieces

Heat olive oil in medium sized non stick saute pan over med-high heat
once smoking add potatoes and saute until nice and caramelized, about 5 minutes
lower heat to low setting
add leeks and scallions and saute for another 3 minutes until onions are softened
season with salt and pepper
raise heat to med-high
add the eggs to pan and stir with rubber scraper until omelet starts to set
remove pan from heat and place under broiler for a couple minutes until to just sets
remove from broiler and turn out on to plate
garnish with some of the green parts of the scallions and the pieces of the smoked trout
drizzle with a little drizzle of good extra virgin olive oil
serve immediately

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