Potato and Leek Frittata
Elevate your brunch game with this savory Potato and Leek Frittata, a perfect blend of tender russet potatoes, sweet caramelized leeks, and creamy Parmesan-infused eggs. This frittata is cooked to golden perfection in a single ovenproof skillet, making it both flavorful and fuss-free. The leeks provide a subtle, onion-like flavor that pairs beautifully with the rich, buttery potatoes, while a dash of milk ensures the eggs are light and fluffy. Topped with a sprinkle of fresh parsley, this rustic yet elegant dish is ideal for breakfast, brunch, or even a light dinner. Ready in just 45 minutes and packed with wholesome, simple ingredients, this recipe is a must-try for anyone seeking comfort food with a touch of sophistication.
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Recipe Information
Ingredients
- 2 large Russet potato
- 2 medium Leeks
- 2 tablespoons Olive oil
- 1 tablespoon Butter
- 8 large Eggs
- 0.25 cup Milk
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Grated Parmesan cheese
- 1 tablespoon Fresh parsley (optional, for garnish)
Instructions
Peel the potatoes and slice them into thin rounds about 1/8 inch thick. Rinse them in cold water and pat dry with a clean kitchen towel.
Trim the dark green tops from the leeks, leaving only the white and light green parts. Slice the leeks in half lengthwise, then thinly slice them crosswise. Rinse the leeks thoroughly in a bowl of cold water to remove any grit, then drain and pat dry.
In a large ovenproof skillet (preferably cast iron), heat 2 tablespoons of olive oil over medium heat. Add the potato slices and cook for 5-6 minutes, flipping occasionally, until they are just tender and lightly browned. Remove the potatoes from the skillet and set aside.
Reduce the heat to medium-low and melt 1 tablespoon of butter in the skillet. Add the leeks and cook for 5-7 minutes, stirring occasionally, until softened but not browned.
Preheat the oven to 375°F (190°C).
In a large bowl, whisk together the eggs, milk, salt, pepper, and grated Parmesan cheese until well combined.
Arrange the cooked potatoes evenly across the base of the skillet on top of the leeks. Pour the egg mixture over the potatoes and leeks, tilting the skillet slightly to ensure the eggs are evenly distributed.
Cook the frittata on the stovetop over medium-low heat for 5 minutes, or until the edges begin to set.
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is puffed and the center is set.
Remove the frittata from the oven and let it cool for 5 minutes. Use a spatula to loosen the edges, then slide the frittata onto a cutting board or serving platter.
Slice into wedges and garnish with fresh parsley if desired. Serve warm or at room temperature.
Nutrition Facts
Calories |
1751 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.2 g | 111% | |
| Saturated Fat | 28.4 g | 142% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 1546 mg | 515% | |
| Sodium | 3490 mg | 152% | |
| Total Carbohydrate | 163.2 g | 59% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 16.9 g | ||
| Protein | 79.4 g | 159% | |
| Vitamin D | 8.9 mcg | 45% | |
| Calcium | 750 mg | 58% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 4433 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
