Brunch : Steak & Eggs Frittata

• 1 pound new potatoes, cut into bite-size pieces
  
• 1/4 cup butter or margarine, divided
  
• 1 leek, cut in half and sliced
  
• 6 eggs, slightly beaten
  
• 1/4 cup milk
  
• 2 1/2 teaspoons Original TABASCO® brand Pepper Sauce
  
• 1 teaspoon fresh chopped rosemary or 1/4 teaspoon dried rosemary, crumbled
  
• 1/2 teaspoon salt
  
• 8 ounces cooked flank steak, thinly sliced
  
• 1/4 cup shredded Swiss or Jarlsberg cheese
  

Heat potatoes and enough water to cover to boiling in small saucepan over high heat. Reduce heat to low; cover and simmer 15 minutes or until potatoes are tender. Drain well.

Melt 2 tablespoons butter in 12-inch skillet (with ovenproof handle) over medium heat. Stir in leeks. Cook 5 minutes or until leeks are tender.

Preheat oven to 350º F.

Combine eggs, milk, TABASCO^® Sauce, rosemary, and salt in medium bowl. Stir in potatoes and sliced flank steak. Swirl remaining 2 tablespoons butter over bottom and side of skillet. Pour in egg mixture; cook over very low heat, shaking pan back and forth, until frittata is firm on bottom and almost set, about 8 to 10 minutes. Remove from heat; sprinkle with cheese.

Bake 5 to 8 minutes or until eggs are set and cheese is melted.

Makes 6 servings.