Potato and Leek Frittata

Submitted by evelynathens

"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: 45mins
• Ingredients: 9
• Serves: 6

ingredients

• 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

directions

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.

Reviews

[LAURIE]

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!

 

[dbooth55]

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!

 

[KingstonNormans]

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 :)

 

[magpie diner]

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.

 

[BonnieZ]

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.