Leek and potato frittata
Whip up a delicious Leek and Potato Frittata with our easy-to-follow recipe. Featuring fresh leeks, potatoes, garlic, parsley, scallions, parmesan cheese, eggs, and a hint of lemon juice, this dish is perfect for brunch or a light dinner. Enjoy the blend of savory flavors and creamy texture in every bite!
Cook time 25 min
Prep time 20 min
Ingredients:
1/4 cup butter2 leeks
2 garlic cloves
2 potatoes
2 tbsp fresh parsley
1/2 cup grated parmesan cheese
6 eggs
1/4 cup scallions
1 tsp vinegar
2 tsp lemon juice
1 tsp sugar
1/4 cup olive oil
This Leek and Potato Frittata is a delightful and versatile dish perfect for any meal of the day. The combination of tender leeks, hearty potatoes, and fresh herbs creates a flavorful medley, while the addition of Parmesan cheese and eggs brings everything together in a rich, creamy frittata. The hint of lemon thyme adds a refreshing twist that elevates this classic dish to a new level. Whether you’re serving it for brunch, lunch, or dinner, this frittata is sure to be a crowd-pleaser.
Instructions:
- Clean and thinly slice the leeks.
- Mince the garlic cloves.
- Peel and thinly slice the potatoes.
- Finely chop the fresh parsley and scallions if you haven't already.
- In a large skillet, add 1/4 cup of olive oil over medium heat.
- Once hot, add the thinly sliced potatoes.
- Cook until they start to soften and turn golden brown, about 10-15 minutes. Stir occasionally to ensure even cooking.
- Remove the potatoes from the skillet and set aside.
- In the same skillet, add 1/4 cup of butter over medium heat.
- Once melted, add the leeks and cook until they begin to soften, about 5-7 minutes.
- Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
- Season with salt and pepper to taste.
- In a large bowl, crack the 6 eggs and whisk them together.
- Add the grated Parmesan cheese, chopped parsley, scallions, 1 tsp of vinegar, 2 tsp of lemon juice, and 1 tsp of sugar.
- Mix until well combined.
- Season with salt and pepper to taste.
- Preheat your oven to 375°F (190°C).
- Add the cooked potatoes back into the skillet with the leeks and garlic. Stir gently to combine.
- Pour the egg mixture over the vegetables, ensuring an even distribution. Let it cook on the stovetop for about 2-3 minutes, until the edges start to set.
- Transfer the skillet to the preheated oven.
- Bake for 20-25 minutes, or until the frittata is firm and fully set in the center. A knife inserted into the middle should come out clean.
- Remove the skillet from the oven and let it cool for a few minutes.
- Slice the frittata into wedges and serve warm.
- Garnish with additional parsley or scallions if desired.
Tips:
- Use a non-stick or a well-seasoned cast-iron skillet to prevent the frittata from sticking.
- Ensure that the leeks are thoroughly cleaned, as they can often contain dirt and grit.
- Parboil the potatoes before adding them to the skillet to ensure they are fully cooked and tender in the final dish.
- Whisk the eggs well to incorporate air, which will make the frittata fluffier.
- After adding the egg mixture to the skillet, cook over low heat to avoid burning the bottom while allowing the top to set gradually.
- For an extra touch of flavor, consider adding a sprinkle of chili flakes or freshly ground black pepper.
Enjoy your delicious Leek and Potato Frittata as a versatile and nutritious meal. Whether served hot or at room temperature, this dish is perfect for any occasion. With a blend of savory vegetables, aromatic herbs, and rich, creamy eggs, it promises to be both satisfying and delicious, leaving your guests asking for more. Pair it with a fresh salad or a slice of crusty bread for a complete and delightful meal.
Nutrition per serving
6 ServingsCalories 260kcal
Protein 11g
Carbohydrates 24g
Fiber 2.66g
Sugar 4.24g
Fat 24g
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