Best Leek Potato Spinach Frittata Recipes

LEEK, POTATO & SPINACH FRITTATA

Steps:

• Pre-heat your grill/broiler.
• Dice the potato and par-boil for approx 5 minutes.
• While the potato is cooking, chop the leek and onion.
• Put the leek, onion and par-boiled potato into a frying pan with 1 cal spray (or olive oil if you're not dieting!) and soften everything up for another 5 mins or so.
• Throw the spinach on top of everything in the pan and press down well so that it starts to wilt.
• Pour over the eggs and top with the cheese and paprika. Season well and cook for another 5 minutes or so on a low heat.
• To cook the top through properly, place the pan under the grill for the last 5 minutes to melt the cheese and finish everything off nicely.

SPINACH AND POTATO FRITTATA

Steps:

• Preheat oven to 450 degrees F. Put a baking sheet into the oven to preheat.
• In a large bowl combine 1 tablespoon of the canola oil with 1 teaspoon of salt and 1/4 teaspoon pepper. Add the sliced potatoes to the bowl and toss to coat. Remove the baking sheet from the oven, and add the potato slices, making sure they are all in a single layer. Transfer to the oven and bake for 8 minutes.
• In a skillet, heat the remaining 2 tablespoons of the oil over medium heat. Add the onion and saute for 2 minutes. Stir in the garlic and spinach and saute for another 2 minutes.
• In a large bowl whisk together the eggs, milk and remaining salt and pepper. Mix in the cheese and the onion and spinach mixture and set aside.
• Spray an oven-proof skillet with nonstick cooking spray. Turn the oven down to 350 degrees F. Remove the potatoes from the oven and add them to the skillet. Pour in the egg mixture and transfer the skillet to the oven. Bake until the eggs have set, about 30 to 35 minutes.
• Remove from oven and let cool for 5 minutes. Serve warm or at room temperature, directly from the skillet.

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-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.

SPINACH AND POTATO FRITTATA

Steps:

• Heat olive oil in a medium skillet over medium heat. Place potatoes in the skillet, cover, and cook about 10 minutes, until tender but firm. Mix in spinach, green onions, and garlic. Season with salt and pepper. Continue cooking 1 to 2 minutes, until spinach is wilted.
• In a medium bowl, beat together eggs and milk. Pour into the skillet over the vegetables. Sprinkle with Cheddar cheese. Reduce heat to low, cover, and cook 5 to 7 minutes, or until eggs are firm.