Yield: 4 servings

Ingredients

1/2 pound Red Skin Potatoes, either baked or simmered until tender, cooled and sliced thin with skins intact 2 tablespoons Unsalted Butter 1 generous cup Leeks, white part only, cut in 1/4 half moons, washed and drained 1/4 teaspoon Salt and 1/8 teaspoon White Pepper 1 tablespoon Unsalted Butter 8 large Eggs, beaten with a whisk vigorously 1/4 teaspoon Salt and 1/8 teaspoon White Pepper 1-2 splashes Tabasco Sauce 1-2 tablespoons Reggiano Parmesan, grated

Method - Preheat oven to 375º

1. In a Chantal Sauté & Serve, over medium heat saute leeks in 2 tablespoons butter with salt and pepper. Cook until leeks are soft and have lightly browned. Remove from heat. Gently stir in potato slices.

2. Whisk eggs with seasoning and Tabasco and cheese. Bring back to medium heat and pour egg mixture over. Heat on fire for 1 full minute. Place in heated oven for 10-12 minutes. Transfer to stovetop and allow to rest for 5 minutes. This will finish cooking eggs. Slide a thin spatula around edges and slide onto plate. Cut into 4 portions and serve.