Potato and Leek Frittata

Total Time
25 mins
20 mins

I love frittatas cause they can be made several hours in advance and served later in the day, at room temperature - when I think they taste best.

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  1. Steam potatoes, covered, for 20-25 minutes, or until tender.
  2. Let cool until they can be handled.
  3. Peel and cut crosswise into thin slices.
  4. In a 12 inch non-stick skillet, cook the leek in the butter over moderately-low heat, stirring, for 12-15 minutes, or until very soft.
  5. Season to taste.
  6. In a large bowl, whisk together eggs, ½ cup parmesan, ½ cup gruyere, chives, parsley and season to taste.
  7. Whisk until combined well.
  8. Stir in leek and potatoes.
  9. In the cleaned skillet, heat the oil over moderate heat until hot but not smoking.
  10. Pour in egg mixture, distributing potatoes evenly, and cook, without stirring, for 10-12 minutes, or until edge is set but center is slightly soft.
  11. Put a plate, larger than the skillet, over the skillet and 'flip' frittata onto it. Gently slilde frittata back into skillet, now browned-side-up and continue cooking until other side has set, about 4 minutes longer.
Most Helpful

5 5

Great, simple supper. I did sub onions for the leeks and added a bit of chopped ham. BF was impressed when I flipped it over on the serving plate....BTW it looked beautiful, all golden and crispy and it tasted just a spectacular. TY Evelyn, we both loved it!

1 5

What a DISASTER. I've never cooked fritatta, but I discovered (way too late) that the instructions here result a scorched bottom and sides and raw, runny middle. I recommend following these instead: http://lowcarbdiets.about.com/od/cooking/ht/howtofrittata.htm.

If that wasn't enough, this was blander than bland. Don't bother!

3 5

We added a bit of cauliflower to get extra veg - we didn't have parmesan or gruyere cheese, but used a stong and bitey cheddar. Lovely comfort type food - great for a cold winter/autumn night. Will try adding some speck, pancetta chunks, bacon or similar for a little punch of flavour and re-review. Thanks evelyn/athens for an easy to prep, simple to cook and enjoyable taste for a midweek meal :)