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Potato And Leek Frittata

Potato and Leek Frittata recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 233.7
Dietary: Gluten-free, Vegetarian
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
  • 3 tablespoon Butter
  • 2 tablespoon Oil
  • 1 cup Cooked potatoes (1/2" cubes)
  • 2 ea Leeks, white part sliced
  • 1 small Onion, chopped
  • 1/2 cup Leftover cooked bite-size
Directions
  1. 1
    In a medium skillet, heat 1 tablespoon of butter and the oil over medium heat.
  2. 2
    Add the sliced leeks, chopped onion, and minced garlic, sautéing until soft and translucent.
  3. 3
    Stir in the cooked potato cubes and leftover vegetables, cooking until the potatoes are lightly browned and heated through.
  4. 4
    Remove the skillet from heat and transfer the vegetable mixture to a medium bowl.
  5. 5
    Add grated Parmesan cheese and cilantro sprigs to the bowl, tossing gently to combine, then set aside.
  6. 6
    In a separate small bowl, whisk together the eggs, heavy cream, salt, black pepper, and a pinch of cayenne pepper until smooth.
  7. 7
    Pour the egg mixture over the potato and leek mixture, stirring to coat evenly.
  8. 8
    In the empty skillet, melt the remaining 2 tablespoons of butter over low heat.
  9. 9
    Pour the egg and vegetable mixture back into the skillet, spreading it evenly.
  10. 10
    Cook slowly over low heat, occasionally lifting the edges with a spatula to allow uncooked egg to flow underneath.
  11. 11
    Continue cooking until the bottom is golden brown and the eggs are mostly set but still slightly creamy on top.
  12. 12
    Place a dinner plate over the skillet, then carefully invert the skillet onto the plate to flip the frittata.
  13. 13
    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.
  14. 14
    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.

Keywords: frittata, potato, leek, eggs, breakfast, brunch, vegetarian, italian, leftovers, skillet, onion, garlic, cheese, cilantro, easy, quick, dinner, meal prep, fluffy, golden
Read it online: https://www.chefs-mate.com/recipe/potato-and-leek-frittata/