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!

  • 29 May 2025
  • Cook time 25 min
  • Prep time 20 min
  • 6 Servings
  • 12 Ingredients

Leek and potato frittata

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.

Ingredients:

1/4 cup butter
54g
2 leeks
360g
2 garlic cloves
6g
2 potatoes
400g
2 tbsp fresh parsley
10g
1/2 cup grated parmesan cheese
40g
6 eggs
300g
1/4 cup scallions
30g
1 tsp vinegar
5g
2 tsp lemon juice
10g
1 tsp sugar
5g
1/4 cup olive oil
60g

Instructions:

1. Prepare Ingredients:
- 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.
2. Cook the Potatoes:
- 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.
3. Cook the Leeks and Garlic:
- 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.
4. Prepare the Egg Mixture:
- 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.
5. Combine Everything:
- 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.
6. Bake the Frittata:
- 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.
7. Serve:
- 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 Facts
Serving Size210 grams
Energy
Calories 260kcal13%
Protein
Protein 11g7%
Carbohydrates
Carbohydrates 24g7%
Fiber 2.66g7%
Sugar 4.24g4%
Fat
Fat 24g29%
Saturated 8g28%
Cholesterol 230mg-
Vitamins
Vitamin A 230ug26%
Choline 180mg34%
Vitamin B1 0.14mg11%
Vitamin B2 0.28mg21%
Vitamin B3 0.99mg6%
Vitamin B6 0.40mg23%
Vitamin B9 90ug22%
Vitamin B12 0.60ug25%
Vitamin C 24mg26%
Vitamin E 1.13mg8%
Vitamin K 60ug48%
Minerals
Calcium, Ca 130mg10%
Copper, Cu 0.16mg17%
Iron, Fe 2.81mg26%
Magnesium, Mg 40mg10%
Phosphorus, P 200mg16%
Potassium, K 500mg15%
Selenium, Se 18ug34%
Sodium, Na 200mg13%
Zinc, Zn 1.23mg11%
Water
Water 150g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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