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    You are in: Home / Recipes / Potato and Leek Frittata Recipe
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    Potato and Leek Frittata

    Potato and Leek Frittata. Photo by magpie diner

    1/1 Photo of Potato and Leek Frittata

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    25 mins

    20 mins

    evelyn/athens's Note:

    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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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Steam potatoes, covered, for 20-25 minutes, or until tender.
    2. 2
      Let cool until they can be handled.
    3. 3
      Peel and cut crosswise into thin slices.
    4. 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. 5
      Season to taste.
    6. 6
      In a large bowl, whisk together eggs, ½ cup parmesan, ½ cup gruyere, chives, parsley and season to taste.
    7. 7
      Whisk until combined well.
    8. 8
      Stir in leek and potatoes.
    9. 9
      In the cleaned skillet, heat the oil over moderate heat until hot but not smoking.
    10. 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. 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.

    Ratings & Reviews:

    • on June 06, 2003

      55

      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!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 29, 2012

      15

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 06, 2012

      35

      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 :)

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

    Read All Reviews (5)

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    Nutritional Facts for Potato and Leek Frittata

    Serving Size: 1 (286 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 405.1
     
    Calories from Fat 210
    51%
    Total Fat 23.4 g
    36%
    Saturated Fat 9.3 g
    46%
    Cholesterol 399.4 mg
    133%
    Sodium 349.9 mg
    14%
    Total Carbohydrate 27.3 g
    9%
    Dietary Fiber 3.3 g
    13%
    Sugars 3.1 g
    12%
    Protein 21.5 g
    43%

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