Potato & Leek Frittata

This comforting Potato and Leek Frittata is the ultimate way to use up leftover roasted potatoes while creating a delicious, standalone meal. The dish features layers of savory, buttery potatoes and sweet, softened leeks bound together by a fluffy, seasoned egg mixture. It offers a satisfying texture with a crispy bottom and tender interior, making it perfect for a leisurely weekend brunch or a quick, protein-packed weeknight dinner. Simple to prepare with pantry staples, this rustic Italian-inspired frittata is versatile enough to be served hot or cold, and it holds together well for packing into lunch containers.

Cooking Method: Sautéing

Cuisine: Italian

Courses: Breakfast

Difficulty: Advanced

Servings: 4

Calories: 233.7

Dietary: Gluten-free, Vegetarian

Description

This comforting Potato and Leek Frittata is the ultimate way to use up leftover roasted potatoes while creating a delicious, standalone meal. The dish features layers of savory, buttery potatoes and sweet, softened leeks bound together by a fluffy, seasoned egg mixture. It offers a satisfying texture with a crispy bottom and tender interior, making it perfect for a leisurely weekend brunch or a quick, protein-packed weeknight dinner. Simple to prepare with pantry staples, this rustic Italian-inspired frittata is versatile enough to be served hot or cold, and it holds together well for packing into lunch containers.

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
Melt 1 tablespoon of butter with the oil in a medium non-stick skillet over medium heat.
2
Add the sliced leeks, chopped onion, and any leftover vegetables; sautÃÂ© until soft and translucent, about 5 minutes.
3
Stir in the cooked potato cubes and cook until lightly browned and heated through.
4
Remove the vegetable and potato mixture from the skillet and transfer to a medium bowl.
5
In a separate small bowl, whisk together the eggs, cream, salt, black pepper, and cayenne pepper until well blended.
6
Pour the egg mixture into the bowl with the potato mixture and toss gently to coat everything evenly.
7
Melt the remaining 2 tablespoons of butter in the same skillet over medium-low heat.
8
Pour the egg and potato mixture back into the skillet, spreading it out evenly.
9
Cook slowly, using a spatula to gently lift the edges and allow uncooked egg to flow to the bottom.
10
Continue cooking until the bottom is golden brown and the top is mostly set but still slightly jiggly.
11
Carefully slide the frittata onto a large plate, then invert the plate back over the skillet to flip it.
12
Cook the second side for another 2-3 minutes until golden brown and fully set.
13
Slice and serve warm.

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

Optional toppings: Serve with salsa or fresh herbs.

Ingredient Note: The recipe lists "cream," "salt," "black pepper," and "cayenne pepper" in the directions but not in the ingredient list. Add these to your shopping list or pantry check.

Storage: Frittatas can be stored in an airtight container in the refrigerator for up to 3-4 days. They are excellent served cold or reheated.

Tip: Using a non-stick skillet is crucial for successfully flipping the frittata without breaking it.

Keywords: frittata, potato, leek, eggs, breakfast, brunch, vegetarian, italian, leftovers, oven, pan-fried, comfort food, simple, quick, meal prep

Read it online: https://www.chefs-mate.com/recipe/potato-leek-frittata/