Serves 6 to 8

  • 1 pound farm-fresh Yukon gold potatoes, halved and cut into slices 1/4 inch thick
  • 1/2 cup extra-virgin olive oil
  • 4 large leeks
  • 12 fresh farm eggs
  • salt and freshly ground black pepper
  • 1 cup fresh goat cheese
  • sour cream
  • salsa

Preheat oven to 350° F.

 

Trim roots of leeks and cut down to about 2 inches above the white part. Split in half lengthwise, rinse under cold water and cut in 1/2-inch pieces.

 

Crack eggs into large bowl and mix with salt and pepper to taste.

 

In a large ovenproof skillet on medium-high heat, cook potato slices in oil until golden brown.

 

With a slotted spoon, lift potatoes out of the skillet; set aside. Pour off most of the oil and return skillet to heat; stir in leeks and cook until tender. Return the potatoes to the pan. Stir in eggs, top with cheese and bake until set, about 20 minutes. Remove from oven and cool on stove for 5 to 10 minutes before serving.

 

Cut into wedges and serve with sour cream and salsa.

 

Pairs with: Acacia Chardonnay