Bacon Leek And Potato Frittata Food

OVEN FRITTATA WITH POTATOES

Steps:

• Preheat oven to 425 degrees F.
• In an oven-safe skillet or cast iron pan, pan-fry the bacon over medium heat until crisp-tender, turning bacon after about 5 minutes on the first side.
• Once the bacon is crisp, remove bacon and place on a plate lined with a paper towel. Drain off all but 1 tablespoon bacon grease.
• Add potatoes to bacon grease and lightly season with salt and pepper (if using canola oil instead of bacon grease, the potatoes may need a bit more salt). Pan fry for 5 minutes, stirring frequently. Add in leeks/onions and continue to pan fry for another 5 minutes or until potatoes are fork-tender.
• Remove the skillet from the heat. Crumble cooked bacon evenly over potatoes.
• Whisk together eggs, milk, salt, pepper, a dash of nutmeg, and Parmesan Cheese. Pour egg mixture over potatoes and bacon.
• Bake for 10-15 minutes, or until eggs are set.
• Serve immdeidately or after cooling slightly.

BACON, LEEK AND POTATO FRITTATA

Steps:

• Preheat oven to 180°C (350°F).
• Heat the oil in a deep 25cm oven-proof frying pan on stove top over high heat; cook leek and bacon, stirring, until leek is soft. Remove from pan.
• Spray same pan with cooking oil. Place potatoes in pan; top with leek and bacon mixture. Sprinkle with thyme and cheese.
• Combine eggs and cream in a large jug; season. Pour egg mixture over potatoes; cook, covered, over low heat about 10 minutes or until edges begin to set. Transfer pan to oven; bake, uncovered, about 15 minutes or until frittata sets.

POTATO-LEEK SOUP WITH BACON

Steps:

• Preheat the oven to 400 degrees F. Make the croutons: Melt 1 tablespoon butter, then mix with the paprika in a bowl. Add the bread cubes and toss. Spread on a baking sheet and bake until golden, 8 to 10 minutes.
• Meanwhile, cook the bacon in a large saucepan over medium heat until crisp, about 8 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Discard all but about 1 tablespoon fat from the pan. Add the remaining 1 tablespoon butter, then add the leeks and garlic; cover and cook until soft, about 5 minutes. Add the broth, 2 cups water, the potatoes and 1/4 teaspoon each salt and pepper; cover and bring to a boil over high heat. Reduce the heat to medium and simmer, partially covered, until the potatoes are tender, about 10 minutes.
• Puree half the soup in a blender (remove the filler cap to let steam escape), then return to the pot. Add the cream and bring to a simmer. Add the peas and cook until tender, about 3 minutes. Season with salt and pepper. Serve topped with the croutons, bacon and parsley.

LEEK, POTATO & GRUYERE FRITTATA

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.

BACON AND POTATO FRITTATA

Steps:

• Preheat broiler.
• Whisk together eggs, basil, parmesan, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl.
• Cook bacon in a 10-inch heavy skillet over medium heat, stirring, until crisp. Transfer bacon with a slotted spoon to a large bowl then pour off all but 2 tablespoons fat.
• Add potatoes and 1/4 teaspoon each of salt and pepper to skillet, and sauté over medium-high heat until golden, about 3 minutes. Cover skillet and continue to cook over medium-low heat, stirring a few times, until potatoes are just tender, about 3 minutes more. Transfer the potatoes with a slotted spoon to bowl containing the bacon.
• Add 1 tablespoon oil to skillet and sauté onion and garlic over medium-high heat until pale golden, about 4 minutes, then add spinach and sauté until just wilted.
• Gently add the potatoes and bacon, the roasted peppers, and remaining tablespoon oil into onion mixture, spreading it evenly.
• Pour egg mixture evenly over vegetables and cook over medium-high heat, lifting up cooked egg around edges with a heat-proof rubber spatula to let uncooked egg flow underneath, 2 to 3 minutes. Reduce heat to medium and cook, covered, until it appears mostly set, with a moist top and center, 3 to 5 minutes more.
• Remove lid. If using Provolone, broil frittata 5 to 7 inches from heat until set, but not browned, 1 to 2 minutes, then top with an even layer of cheese and continue to broil until browned and bubbling, 1 to 3 minutes (watch carefully).
• If skipping the cheese, broil frittata until the top is lightly browned, 1 to 3 minutes (making sure it doesn't burn).
• If using a nonstick skillet, slide the frittata onto a serving plate. If using a cast-iron skillet, cut and serve wedges directly from the skillet.

LEEK, POTATO & BACON BAKE

Steps:

• Heat oven to 200C/fan 180C/gas 6. Put the stock in a large pan, bring to the boil, then add the potatoes and the leeks. Bring back to the boil for 5 mins, then drain well, reserving the stock in a jug.
• Meanwhile, butter a large baking dish. Layer up the potatoes and leeks higgledypiggledy, seasoning as you go, then scatter the bacon over the top. Season well, pour over 200ml of the reserved stock, then spoon over the cream (if using) and cover with foil. Can be made up to 1 day ahead and chilled. Bake for 40 mins, uncovering halfway through so that the bacon crisps.

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.

POTATO & BACON FRITTATA

Steps:

• Preheat oven to 400°. In a large bowl, whisk eggs, parsley, milk, salt and pepper; set aside. In a 10-in. ovenproof skillet, cook bacon over medium heat until partially cooked but not crisp. , Add potatoes, onions and sage; cook until potatoes are tender. Reduce heat; sprinkle with cheese. Top with egg mixture and tomato slices., Bake, uncovered, 20-25 minutes or until eggs are completely set. Let stand 15 minutes. Cut into wedges.

CHEESE, LEEK & POTATO TORTILLA

Steps:

• Melt a knob of butter in a medium, nonstick frying pan, then cook the leek for about 5 mins until softened. Meanwhile, cut the potatoes in half, then into slices about ½cm thick. Beat the eggs, season, then stir in the cheese and sage.
• Add a little extra butter to the pan if needed, tip in the potatoes, then the egg mixture. Turn the heat to low, then cook for 10 mins until nearly set. Place under a hot grill, then cook for a couple of mins more until the top is set and golden. Slice into wedges and serve with a green salad.

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.

BACON AND POTATO FRITTATA

Steps:

• Place bacon in 10-inch nonstick skillet over medium-high heat.
• Cook, stirring occasionally, until browned, 5 minutes.
• Add potatoes and onion; cover.
• Cook, stirring occasionally, until tender, 6-7 minutes.
• Beat eggs, 1/2 cup water, 1/2 t salt and 1/4 t pepper; stir in broccoli and 1/2 cup cheese.
• Add to skillet, cover.
• Over medium heat, cook until set, 8-10 minutes.
• Remove from heat.
• Sprinkle with remaining cheese; cover.
• Let stand until cheese is melted, 2-3 minutes.