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    You are in: Home / Recipes / Leek, Potato & Gruyere Frittata Recipe
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    Leek, Potato & Gruyere Frittata

    Leek, Potato & Gruyere Frittata. Photo by Mikekey

    1/3 Photos of Leek, Potato & Gruyere Frittata

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Bonnie G #2's Note:

    Found this in a William Sonoma order book and looks so good I wanted to save it to try later. The recommend using a "frittata pan" that cooks on one side, then flips over to cook the second. But think I'll just place in a 350°F oven until done to cook the top. The combination of ingredients sounds too good to let this get lost. As an update, finally got around to making this and found it to have a nice, mild flavor. It was pretty easy too so that's a plus though I do feel I've had others with more taste that I might prefer. Think it may help to add something - maybe some bacon!!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In deep pan over medium-high heat, melt 1 tablespoon of butter.
    2. 2
      Add potatoes, salt and pepper.
    3. 3
      Cover with lid (or shallow pan if you have a frittata pan) cook, flipping potatoes occasionally, about 8 minutes.
    4. 4
      Transfer to bowl.
    5. 5
      In in same deep pan, over medium heat, melt 1 tablespoon butter.
    6. 6
      Add leeks, salt and pepper.
    7. 7
      Cook, stirring occasionally, 6-8 minutes. Transfer to separate bowl.
    8. 8
      In another bowl, whisk eggs and cream. Stir in cheese, parsley, potatoes, salt, pepper and all but 2 tablespoons of leeks.
    9. 9
      Set pan over medium heat; melt 1/2 tablespoon butter. Add egg mixture; cook until just beginning to set, about 4 minutes. Using rubber spatula left cooked edges and allow uncooked eggs to flow underneath.
    10. 10
      At this point place in oven at 350°F and cook until eggs are set, about 4 to 6 minutes. (If you have the frittata pan can cover with smaller pan & flip over).
    11. 11
      Shake pan to loosen frittata, slide unto plate. Garnish with reserved leeks.

    Ratings & Reviews:

    • on April 04, 2012

      55

      Very good! I agree it would need more if just having this by itself, but I served as a side to grilled salmon and it was perfect for that. I cut the recipe in half and made it in a smaller skillet. Of course when I flip a frittata when not going to take photos, it comes out clean, but as soon as the camera is mentioned, it sticks to the pan :( But still tasted great! Made for Spring 2012 PAC game.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 13, 2009

      45

      I had been saving this recipe from the Williams-Sonoma catalog and finally got around to making it today because I had some leeks that I needed to use up. I wish I would have seen your posting about feeling that it needed some more flavor before I made it, as I agree with you. I did add some diced baby bella mushrooms as I needed to use them up. But bacon, or fresh herbs might help give it the extra flavor it lacks.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Leek, Potato & Gruyere Frittata

    Serving Size: 1 (125 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 323.7
     
    Calories from Fat 211
    65%
    Total Fat 23.5 g
    36%
    Saturated Fat 12.7 g
    63%
    Cholesterol 286.4 mg
    95%
    Sodium 299.2 mg
    12%
    Total Carbohydrate 14.7 g
    4%
    Dietary Fiber 1.8 g
    7%
    Sugars 2.3 g
    9%
    Protein 13.9 g
    27%

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