Potato And Leek Frittata Recipes

POTATO-LEEK FRITTATA

Steps:

• Preheat oven to 425 degrees. In a 10-inch ovenproof nonstick skillet, heat oil over medium-high. Add leek and potato, season with salt and pepper, and cook until leek is translucent, about 5 minutes.
• Add eggs and ricotta, season with salt and pepper, and stir to combine. Cook, undisturbed, until edges are set, about 2 minutes. Transfer skillet to oven and bake until top of frittata is just set, 10 to 13 minutes. Invert or slide frittata onto a plate and cut into 6 wedges. Serve warm or at room temperature.

POTATO LEEK FRITTATA

Steps:

• Preheat the oven to 375 degrees.
• Prep the leeks by slicing the white and light green parts into ⅛ of an inch disks, and then washing them in a bowl of water. They are typically quite sandy so do this until the water is clear and then dry them in a towel.
• Prep the potato by slicing it thinly into ⅛ of an inch disks.
• In an pan on medium heat with 2 tablespoons olive oil, begin sautéing potato slices. We want them to begin to look translucent and get about ⅔rds of the way cooked.This should take around 7 minutes.
• Remove the potatoes from the pan and line a pie plate with about ⅔ of the potatoes. Set the extra potatoes aside.
• In the same pan you cooked the potatoes, sauté the leeks for 2 minutes and then add them on top of the pie pan. Add in any leftover potato slices at this point.
• Whisk together eggs, garlic powder, and salt and pour the mixture on top of the vegetables.
• Bake the frittata for 20 minutes and top with cracked pepper and red pepper flakes.

LEEK, POTATO AND HAM FRITTATA WITH PARMIGIANO

Steps:

• Preheat the oven to 350 degrees F.
• Coat a 12-inch nonstick saute pan with 3/4 cup oil, add the leeks to the pan, season with salt and bring to a medium heat. Cook until the leeks are starting to soften and are very aromatic, 5 to 6 minutes. Toss in the potatoes, season with a little more salt and the crushed red pepper, about 3 minutes. Add the ham and the remaining 1/4 cup of oil. Cook, stirring occasionally to be sure the potatoes do not stick to the bottom of the pan, until the potatoes start to soften, 15 to 18 minutes.
• Meanwhile, beat the eggs with about 2 tablespoons water to a smooth consistency in a bowl, then add a heavy pinch of salt and half the grated cheese and beat together until the eggs and cheese are a smooth, homogeneous mixture.
• Using a colander or mesh strainer, carefully strain out the excess olive oil from the potato-leek mixture and reserve. Return the potato-leek mixture to the pan and stir in the eggs. Cook over medium heat, stirring occasionally, until the eggs start to cook around the outside edges of the pan. Transfer the pan to the oven and bake until the eggs are cooked through, about 18 minutes.
• Remove the pan from the oven. Place a snug fitting lid or a baking sheet on the pan, then hold the handle of the lid, swing the pan and flip the frittata onto the pan lid. Commit to it! It's fun! Slide the frittata onto a plate. You can serve this hot or at room temperature.
• Toss the mixed greens with the red wine vinegar, 2 tablespoons of the reserved potato-leek oil and a pinch of salt in a bowl. Serve with slices of the frittata.
• You gotta break some eggs to make frittata!

POTATO AND LEEK FRITTATA

Steps:

• 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.

POTATO AND LEEK FRITTATA

Steps:

• Heat the olive oil in a frying pan. Add the potatoes and leeks sauté them for 4-5 minutes or until they are softened.
• Add the eggs and basil and gently stir around the pan until the eggs begin to set.
• Carefully turn the frittata over and cook for a further minute, or until cooked through.
• Transfer to a warmed plate and serve immediately.

POTATO AND LEEK FRITTATA

Steps:

• Preheat oven to 350 degrees F.
• In an oven-proof large frying pan, heat olive oil.
• Add potatoes and cover.
• Cook for 4 minutes until potatoes are just soft.
• Add leeks and cook for another 2 minutes until just soft.
• Stir in tomatoes and spinach, and remove from heat.
• In another bowl whisk together eggs, egg whites, milk, cheese, and marjoram.
• Pour egg mixture over potato mixture and heat until nearly set.
• Place uncovered pan in oven and cook 8-10 minutes until completely set.
• Enjoy!

BAKED LEEK, POTATO, AND PARMESAN FRITTATA

Steps:

• Preheat oven to 375 degrees. Brush a 9-inch square baking dish with oil. Bring water to a simmer in a medium skillet over high heat. Add leeks, garlic, and potatoes; season with 1/2 teaspoon salt. Reduce heat to medium-low, and cook, covered, until potatoes are just tender, 8 to 10 minutes. Let cool.
• Whisk together eggs, whites, 1/2 teaspoon salt, and the cayenne. Fold in potato mixture and ricotta. Mix in 1/4 cup Parmesan cheese. Pour mixture into dish, and sprinkle with remaining Parmesan. Bake until edges are set, about 12 minutes. Reduce oven temperature to 325 degrees, and bake until set and a knife inserted into the center comes out clean, 20 to 25 minutes. Let cool for 10 minutes. Cut into 8 squares.

LEEK, POTATO & GRUYERE FRITTATA

Steps:

• In deep pan over medium-high heat, melt 1 tablespoon of butter.
• Add potatoes, salt and pepper.
• Cover with lid (or shallow pan if you have a frittata pan) cook, flipping potatoes occasionally, about 8 minutes.
• Transfer to bowl.
• In in same deep pan, over medium heat, melt 1 tablespoon butter.
• Add leeks, salt and pepper.
• Cook, stirring occasionally, 6-8 minutes. Transfer to separate bowl.
• In another bowl, whisk eggs and cream. Stir in cheese, parsley, potatoes, salt, pepper and all but 2 tablespoons of leeks.
• Set pan over medium heat; melt 1/2 tablespoon butter. Add egg mixture; cook until just beginning to set, about 4 minutes. Using rubber spatula left cooked edges and allow uncooked eggs to flow underneath.
• At this point place in oven at 350°F and cook until eggs are set, about 4 to 6 minutes. (If you have the frittata pan can cover with smaller pan & flip over).
• Shake pan to loosen frittata, slide unto plate. Garnish with reserved leeks.

CHEESE, LEEK & POTATO TORTILLA

Steps:

• Melt a knob of butter in a medium, nonstick frying pan, then cook the leek for about 5 mins until softened. Meanwhile, cut the potatoes in half, then into slices about ½cm thick. Beat the eggs, season, then stir in the cheese and sage.
• Add a little extra butter to the pan if needed, tip in the potatoes, then the egg mixture. Turn the heat to low, then cook for 10 mins until nearly set. Place under a hot grill, then cook for a couple of mins more until the top is set and golden. Slice into wedges and serve with a green salad.