Leek & Potato Frittata

Luscious Leek & Potato Frittata


Leek & Potato Frittata

 

The delicious duo of leek & potato is too good to keep just for soup. Here it stars in a Leek & Potato Frittata, deliciously servable for breakfast, lunch or dinner! 

One of the best things about frittata, is that it’s a dish that comes together very fast. 

To make this one come together even quicker, when you get home with your shopping, trim and sauté the bundle of leeks all at once in a large skillet! When cooled, store in the fridge, and they’re ready to use in any number of savoury recipes – frittata included!

 

Sautéing leeks

 

Whisking eggs & cheese for frittata

 

Making Leek & Potato Frittata

 

Quantities are approximate for all the vegetables, so use what you have. In fact, frittata is a famous vehicle to clean out bits & pieces of what you have in your fridge & pantry. That’s Italian ingenuity!

 

Making Leek & Potato Frittata

 

Making Leek & Potato Frittata

 

Finished Leek & Potato Frittata

 

One of the other great things about frittata is that you can really serve it at any meal time. Breakfast, brunch, lunch, dinner, it really is very versatile. 

Great served any time, at any temperature, line-up your usual suspects of condiments and enjoy~ My personal fave is red pepper jelly, on a slice served cold – straight out of the fridge!

 

Eating Leek & Potato Frittata with red pepper jelly

 

Finished Leek & Potato Frittata
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Luscious Leek & Potato Frittata

The tasty combo of leek & potato is not just for the fabulous for soup, here it stars in a Leek & Potato Frittata, deliciously servable for breakfast, lunch or dinner!
Course Breakfast, Brunch, Dinner, Lunch
Cuisine Italian
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6
Author joanne

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 medium Yukon Gold potato thinly sliced
  • 1 leek trimmed & sautéed in olive oil
  • 1/2 cup frozen pea or fresh
  • 8 large eggs
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Freshly ground black pepper
  • 1/4 cup grated Parmigiano Reggiano

optional garnish: chopped Italian parsley, sprinkle of grated Parmigiano Reggiano

Instructions

  1. Heat oven to 375°F.
  2. Put an 8-inch oven proof skillet on medium. Add 1 tablespoon oil, heat through and swirl around the pan.
  3. Add the sliced potatoes and a pinch of salt & pepper. Cook for 10 - 15 minutes until golden brown. 
  4. Whisk the eggs, salt, pepper and cheese together. Pour the mixture slowly over the vegetables in the skillet, and let sit for 2 minutes on the stove.
  5. Carefully place the skillet in the oven and bake for 20 - 25 minutes, until puffed and golden.
  6. Garnish with chopped parsley if using, and another sprinkle of grated cheese. 
  7. Serve at any temperature with your favourite hot sauces & condiments!

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