Best Leek Potato Gruyere Frittata Recipes

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LEEK, POTATO & GRUYERE FRITTATA



Leek, Potato & Gruyere Frittata image

Found this in a William Sonoma order book and looks so good I wanted to save it to try later. The recommend using a "frittata pan" that cooks on one side, then flips over to cook the second. But think I'll just place in a 350°F oven until done to cook the top. The combination of ingredients sounds too good to let this get lost. As an update, finally got around to making this and found it to have a nice, mild flavor. It was pretty easy too so that's a plus though I do feel I've had others with more taste that I might prefer. Think it may help to add something - maybe some bacon!!

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



LEEK, POTATO & GRUYERE FRITTATA image

Categories     Egg     Breakfast

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

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