Title: Leek and Potato Gallette
Yield: 1 pie
Category: Breakfast
Cuisine: Medieval
Source: Auntie Sable's Kitchen
Ingredients
- 2 medium potatoes, peeled and cut in quarter slices
- 1 medium leek, trimmed, cut in ¼ inch slices, washed and drained
- 2 tbsps butter
- 2 tbsps olive oil
- 1 tsp crushed garlic
- 1 tsp nutmeg
- 1/2 tsp galingal or ginger
- 1/2 tsp salt and pepper
- 6 eggs
Instructions
In a skillet that can go into the oven, saute potatoes in butter and olive oil until edges begin to brown. Add leeks, garlic, and spices. Saute until leeks are wilted.
Whisk together eggs and milk with salt and pepper. Pour over potato-leek mixture. Place in pre-heated oven and bake at 400 degrees until eggs are set, 10 – 15 minutes. Turn gallette out onto a plate. Serve hot.