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.
- Ready In:
- 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
- Steam potatoes, covered, for 20-25 minutes, or until tender.
- Let cool until they can be handled.
- Peel and cut crosswise into thin slices.
- 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.
- Season to taste.
- In a large bowl, whisk together eggs, ½ cup parmesan, ½ cup gruyere, chives, parsley and season to taste.
- Whisk until combined well.
- Stir in leek and potatoes.
- In the cleaned skillet, heat the oil over moderate heat until hot but not smoking.
- 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.
- 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.
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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.<br/><br/>If that wasn't enough, this was blander than bland. Don't bother!Reply
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 :)Reply
This had great flavours, but the method didn't work at all for me. I ended up with it being burnt on the bottom and uncooked in the middle. I'd make again only cook in the oven next time. I also found it a lot of potato, but that's probably more personal preference than anything. Thanks for posting Evelyn! Made for Zingo ZWT5.Reply
Delicious! For dietary reasons I did use egg substitute, low fat swiss cheese (and less of it) and Smart Balance margarine istead of the butter without a problem. I also omitted the oil and the small amount of margaring left in the skillet was enough to crisp the frittata and make sure it did not stick. The potatoe/leek combination was lovely and was set off so well by the cheese, chives and parsley. I halved the recipe without a problem. Thank you Evelyn for sharing this delicious recipe. I'm sure it is scrumptious with the full fat ingredients.Reply
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