1/1 Photo of Potato and Leek Frittata
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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Units: US | Metric
- 1 1/2 lbs potatoes
- 3 cups thinly sliced white and pale green part leeks, washed well and drained
- 2 tablespoons butter
- 12 large eggs
- 1/2 cup parmesan cheese, grated
- 1/2 cup gruyere cheese, coarsely grated (or you can use 1 full cup of either cheese)
- 2 tablespoons snipped fresh chives
- 2 tablespoons minced fresh parsley
- 2 tablespoons olive oil
- 1Steam potatoes, covered, for 20-25 minutes, or until tender.
- 2Let cool until they can be handled.
- 3Peel and cut crosswise into thin slices.
- 4In 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.
- 5Season to taste.
- 6In a large bowl, whisk together eggs, ½ cup parmesan, ½ cup gruyere, chives, parsley and season to taste.
- 7Whisk until combined well.
- 8Stir in leek and potatoes.
- 9In the cleaned skillet, heat the oil over moderate heat until hot but not smoking.
- 10Pour in egg mixture, distributing potatoes evenly, and cook, without stirring, for 10-12 minutes, or until edge is set but center is slightly soft.
- 11Put 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.
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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
- Total Fat 23.4 g
- Saturated Fat 9.3 g
- Cholesterol 399.4 mg
- Sodium 349.9 mg
- Total Carbohydrate 27.3 g
- Dietary Fiber 3.3 g
- Sugars 3.1 g
- Protein 21.5 g