Potato Ramp Frittata with Manchego Cheese

  • 3 Tbsp olive oil
  • Medium handful ramps, trimmed & chopped
  • 1 cup thinly sliced, cooked potatoes
  • 9 large eggs
  • ½ cup heavy cream
  • 1 tsp kosher salt
  • ½ tsp smoked sweet paprika
  • 1 cup shredded Manchego cheese
  • Handful of mesclun or microgreens
  • Fruit chutney, on the side (optional)

A great Spring brunch dish featuring spring wild leeks (ramps) and a sweet, savory chutney for contrast!  If you have a larger group to feed, simply double the recipe and use a larger pan.

Preheat oven to 375°F.  In a medium ovenproof skillet, heat 1 Tbsp of the olive oil.  Add the chopped ramps and cook over medium heat until softened.  Add the potatoes and cook about 2 minutes until heated through.  Add the remaining 2 Tbsp oil, stir to coat the bottom of pan.  Whisk the eggs, cream, salt and paprika.  Pour the eggs and half of the cheese into the skillet.  Cook over moderate heat, stirring gently.  Lift the sides of the frittata to allow uncooked egg to flow underneath to cook.  Cook for about 5 minutes until bottom is set.  Sprinkle with the remaining cheese and place under a preheated broiler until the eggs are cooked through and the cheese is melted and golden.  Slide the frittata onto a large serving plate.  Let rest for a minute or two, then cut into wedges.  Toss some greens over each serving and offer chutney on the side.