This Potato and Leek Frittata is the ultimate comfort food for a leisurely weekend brunch or a quick weekday dinner. It transforms simple leftovers into a golden, custardy delight. The sweetness of the caramelized leeks pairs perfectly with the earthy, crispy potatoes, all bound together by rich, seasoned eggs. It’s a versatile dish that allows you to use up extra veggies from your fridge while delivering a satisfying, protein-packed meal. With its soft texture and aromatic flavors, itâÂÂs a crowd-pleaser that feels elegant yet remains incredibly easy to prepare. Serve it warm with a side of fresh salsa or a simple green salad for a balanced, home-style feast.
Potato And Leek Frittata
Description
This Potato and Leek Frittata is the ultimate comfort food for a leisurely weekend brunch or a quick weekday dinner. It transforms simple leftovers into a golden, custardy delight. The sweetness of the caramelized leeks pairs perfectly with the earthy, crispy potatoes, all bound together by rich, seasoned eggs. It&# 226;ÂÂs a versatile dish that allows you to use up extra veggies from your fridge while delivering a satisfying, protein-packed meal. With its soft texture and aromatic flavors, itâÂÂs a crowd-pleaser that feels elegant yet remains incredibly easy to prepare. Serve it warm with a side of fresh salsa or a simple green salad for a balanced, home-style feast.Ingredients
Directions
-
In a medium skillet, heat 1 tablespoon of butter and the oil over medium heat.
-
Add the sliced leeks, chopped onion, and minced garlic, sautéing until soft and translucent.
-
Stir in the cooked potato cubes and leftover vegetables, cooking until the potatoes are lightly browned and heated through.
-
Remove the skillet from heat and transfer the vegetable mixture to a medium bowl.
-
Add grated Parmesan cheese and cilantro sprigs to the bowl, tossing gently to combine, then set aside.
-
In a separate small bowl, whisk together the eggs, heavy cream, salt, black pepper, and a pinch of cayenne pepper until smooth.
-
Pour the egg mixture over the potato and leek mixture, stirring to coat evenly.
-
In the empty skillet, melt the remaining 2 tablespoons of butter over low heat.
-
Pour the egg and vegetable mixture back into the skillet, spreading it evenly.
-
Cook slowly over low heat, occasionally lifting the edges with a spatula to allow uncooked egg to flow underneath.
-
Continue cooking until the bottom is golden brown and the eggs are mostly set but still slightly creamy on top.
-
Place a dinner plate over the skillet, then carefully invert the skillet onto the plate to flip the frittata.
-
Slide the frittata back into the skillet, uncooked side down, and cook for another 1-2 minutes until the second side is browned and cooked through.
-
Slide the finished frittata onto a serving plate and serve warm with salsa if desired.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 233.7kcal
- % Daily Value *
- Total Fat 16.7g26%
- Saturated Fat 6.9g35%
- Cholesterol 24.2mg9%
- Sodium 96.9mg5%
- Total Carbohydrate 19.5g7%
- Dietary Fiber 2.6g11%
- Sugars 4.0g
- Protein 2.4g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure your skillet is oven-safe if you prefer to finish the frittata under the broiler instead of flipping it.
Use leftover roasted or boiled potatoes for the best texture; raw potatoes will not cook through in the short timeframe of a frittata.
If you don't have heavy cream, you can substitute with milk or omit it for a denser frittata.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or toaster oven.
