Best Potato And Leek Frittata Recipes

POTATO AND LEEK FRITTATA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish.
• Heat butter in a skillet over medium heat; cook and stir leeks and potato in the melted butter until softened, 8 to 10 minutes. Spoon leek mixture into the prepared baking dish.
• Beat eggs, mozzarella cheese, Parmesan-Reggiano cheese, salt, and pepper together in a bowl. Pour egg mixture over leek mixture.
• Bake in the preheated oven until eggs are set, 20 to 25 minutes.

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!

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.

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.

LEEK, POTATO AND TOMATO FRITTATA

Steps:

• Preheat oven to 180oC.
• In a 20cm heavy based oven proof frying pan heat olive oil.
• Add the potatoes and cover.
• Cook for 4 minutes or until potatoes are just soft.
• Add leeks and cook a further minute until soft.
• Stir in the tomatoes and olives, and remove from the heat.
• In a medium bowl whist together the eggs, milk, cheddar cheese, marjoram and seasoning.
• Pour over the potato mixture and cook over medium heat until nearly set.
• Place in oven and cook a further 8-10 minutes until set.
• Serve with a green salad.

LEEK AND SWEET POTATO FRITTATA

Steps:

• Whisk eggs with water, parsley and oregano; season with pepper. Set aside.
• Spray a 10-inch nonstick skillet with cooking spray. Heat skillet over medium heat. Sauté leeks, sweet potato and prosciutto for about 5 minutes or until vegetables are cooked. Pour in egg mixture. As the mixture sets at the edges, with spatula, gently lift cooked portion to allow uncooked egg to flow underneath.
• Cook until bottom is set and top is almost set. Sprinkle with cheese. Place under a preheated broiler for 1-2 minutes to melt cheese or cover skillet with a lid and cook another minute,.
• Loosen edges and slide fritatta onto a warm plate.
• To ovenproof handle, wrap with a double thickness of aluminum foil.
• FOOD HANDLING TIPS: Go ahead Freeze your eggs! Eggs (blended) can be kept in the freezer in an airtight container for up to 4 months. Here are simple tips to help you freeze your eggs properly. In the case of Whole Eggs, beat lightly before freezing. To freeze yolks, beat in either 1/8 teaspoons salt or 1 1/2 tsp . sugar or corn syrup per 1/4 cup egg yolks (about 4 yolks). For egg whites, you can freeze them as they are. For faster thawing and easier measuring, you can freeze eggs (after having followed the proper tips listed above) in an ice cube tray and then transfer them to a freezer container. It is important to note that although eggs can be frozen, they should not be frozen in their shell.

SWEET POTATO, LEEK AND FETTA FRITTATA

Steps:

• Preheat fan forced oven to 180c (356f).
• Whisk eggs with water and herbs; season with pepper and salt; set aside.
• Layer sweet potato, red onion and leeks in a pyrex dish or similar (I find that a small square casserole dish works best) and either microwave or heat in oven until sweet potato is soft.
• Pour over egg mixture, sprinkle crumbled fetta and capsicum over the frittata evenly.
• Bake until set (should be around 10-15 mins).