Best Leek Potato Gruyere Frittata Recipes

Leek, Potato & Gruyere Frittata image

Provided by Bonnie G 2

Categories Breakfast

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

3 tablespoons unsalted butter
6 ounces small red potatoes, sliced 1/8-inch thick
1/4 teaspoon salt (to taste)
1/4 teaspoon pepper (to taste)
2 leeks, white and light green portions, rinsed well and thinly sliced
5 eggs
3 tablespoons heavy cream
2 ounces gruyere cheese, shredded
1 tablespoon fresh flat-leaf parsley, finely chopped

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.

LEEK, POTATO & GRUYERE FRITTATA image

Yield 4-6

Number Of Ingredients 5

3 tbs butter - 6 oz sm red potatoes
sliced 1/8 thick - salt & pepper to taste - 2 leeks
white & light green portion
rinsed well & thinly sliced - 5 eggs - 3 tbs heavy cr - 2 oz gruyere cheese
shredded - 1 tbs finely chopped fresh parsley

Steps:

in deep half of frittata pan over med-high heat melt 1 tbs butter - add potatoes, salt & pepper - cover c shallow pan - cook, flipping potatoes occasionally, about 8 mins - transfer to bowl in deep half of frittata pan over med heat, melt 1 tbs butter - add leeks, salt & pepper - cook, stirring occasionally, 6-8 mins - transfer to separate bowl - in another bowl, whisk eggs & cream - stir in cheese, parsley, potatoes, salt, pepper and all but 2 tbs leeks - set deep half of frittata pan over med heat - melt 1/2 tbs butter - add egg mix - cook until just beginning to set, about 4 mins - using rubber spatual to lift cooked edges & allow uncooked eggs to flow underneath in shallow half of frittata pan over med heat, melt 1/2 tbs butter - place shallow pan upside down on top of deep pan - flip frittata into shallow pan - cook, covered, 4 mins - remove deep pan - cook until eggs are set 2-3 mins - shake pan to loosen frittata - slide onto plate - garnish c reserved leeks