Elegant enough for a brunch party, this egg-and-potato dish is also easy enough for a casual weekend breakfast. The potatoes can be steamed a day or two in advance.
Ingredients
- 1 pound red potatoes
- 8 eggs
- 2 ounces freshly grated Parmigiano-Reggiano cheese
- 2 tablespoons milk
- 2 teaspoons freshly ground black pepper
- Coarse sea salt
- 3 tablespoons extra virgin olive oil, plus more for drizzling
- 1 large leek, twiced rinsed, trimmed of the tough, dark green ends, and sliced into 1/4-inch discs
- 2 tablespoons Condimento Bianco Senape, plus more for drizzling
Directions
Step 1
Cut the potatoes into 1/4-inch slices. Steam them on a steamer rack over simmering water until tender, about 25 minutes.
Step 2
In a bowl, whisk the eggs until no whites show, then whisk in the cheese, milk, black pepper, and 1 teaspoon salt until well combined.
Step 3
Heat a 14-inch skillet over medium heat. When hot, add the olive oil and the leeks. Sprinkle with a big pinch of salt and sauté until the leeks soften and turn light brown, about 10 minutes. Layer on the potato slices, overlapping them a bit. Pour on the egg mixture. Cover the pan and cook without disturbing over medium heat until the eggs firm up, about 8 minutes. Drizzle on the vinegar, cover the pan again, and remove from heat. Let stand for 10 minutes before slicing into wedges. Drizzle each portion with more olive oil and vinegar.
Yields 4 servings