Leek and potato frittata
This Leek and Potato Frittata combines tender leeks, hearty potatoes, and fresh herbs for a rich, creamy dish, perfect for any meal. The addition of Parmesan cheese and a hint of lemon elevates the classic frittata experience.
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.
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.
Leek and potato frittata FAQ:
Bake the frittata in a preheated oven at 375°F (190°C) for 20-25 minutes, or until it is firm and fully set in the center. A knife inserted into the middle should come out clean.
The frittata is fully cooked when the center is firm, and a knife inserted comes out clean. If it still appears wet or runny in the middle, it needs more time in the oven.
Yes, you can store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, place slices in the oven or microwave until warmed through.
If you need a substitute for Parmesan cheese, you can use Pecorino Romano or a dairy-free cheese alternative that melts well, keeping in mind that the flavor will vary.
A large skillet (around 10-12 inches) is ideal for this frittata. Ensure the pan is oven-safe, as it will be transferred to the oven for baking.
Cooking 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.
Nutrition Facts
6 ServingsCalories 260kcal
Protein 11g
Carbohydrates 24g
Fiber 2.66g
Sugar 4.24g
Fat 24g
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