Yukon Gold Potato, Leek and Fromage Blanc Frittata
"Dede Sampson prepared this frittata for the Oliveto staff when she applied for a pastry position at the restaurant. This recipe gets its extra-creamy texture from fromage blanc, an extremely soft cow's-milk cheese with a sour cream-like tang. Sampson buys hers from San Francisco's Cowgirl Creamery...."
INGREDIENTS
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2 medium Yukon Gold potatoes, unpeeled (3/4 pound)
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2 tablespoons unsalted butter
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2 leeks, white and tender green parts only, halved lengthwise and thinly sliced
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Salt and freshly ground black pepper
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10 large eggs
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1/3 cup whole milk
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4 ounces fromage blanc or crumbled feta cheese (1 cup)
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