POTATO-LEEK FRITTATA
The economical egg is a great base for all sorts of hearty flavors; our versatile frittata recipe can be made with a variety of ingredients for an easy meal anytime.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 25m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 208 g, Fat 11 g, Fiber 1 g, Protein 12 g
CHEESE, LEEK & POTATO TORTILLA
A quick, thick Spanish omelette that's a brilliant way to use up leftover potatoes and cheese with eggs
Provided by Good Food team
Categories Brunch, Dinner, Lunch, Main course, Side dish, Supper
Time 22m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 277 calories, Fat 19 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 16 grams protein, Sodium 0.81 milligram of sodium
LEEK, POTATO AND HAM FRITTATA WITH PARMIGIANO
Provided by Anne Burrell
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 10
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!
POTATO AND LEEK FRITTATA
An easy breakfast or brunch dish that the whole family will love.
Provided by Cook and a half
Categories Breakfast and Brunch Eggs Frittata Recipes
Time 45m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 222.8 calories, Carbohydrate 14.3 g, Cholesterol 265 mg, Fat 12.1 g, Fiber 1.7 g, Protein 14.7 g, SaturatedFat 5.4 g, Sodium 276.2 mg, Sugar 2.2 g
POTATO LEEK FRITTATA
Steps:
- Preheat the oven to 375 degrees.
- Prep the leeks by slicing the white and light green parts into ⅛ of an inch disks, and then washing them in a bowl of water. They are typically quite sandy so do this until the water is clear and then dry them in a towel.
- Prep the potato by slicing it thinly into ⅛ of an inch disks.
- In an pan on medium heat with 2 tablespoons olive oil, begin sautéing potato slices. We want them to begin to look translucent and get about ⅔rds of the way cooked.This should take around 7 minutes.
- Remove the potatoes from the pan and line a pie plate with about ⅔ of the potatoes. Set the extra potatoes aside.
- In the same pan you cooked the potatoes, sauté the leeks for 2 minutes and then add them on top of the pie pan. Add in any leftover potato slices at this point.
- Whisk together eggs, garlic powder, and salt and pour the mixture on top of the vegetables.
- Bake the frittata for 20 minutes and top with cracked pepper and red pepper flakes.
MINI POTATO LEEK FRITTATA
Prepare a week's worth of breakfasts in one go with these kid-friendly egg cups baked in a muffin tin.
Provided by Stacey Antine
Categories HarperCollins Breakfast Egg Potato Frittata Leek Kid-Friendly Small Plates Soy Free Peanut Free Tree Nut Free Wheat/Gluten-Free Vegetarian Quick & Easy
Yield Makes 12
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F. Grease 12 muffin cups.
- Cut potatoes into 1/2-inch chunks. In a medium saucepan, place potatoes, 1/8 teaspoon salt, and enough water to cover; heat to boiling over high heat. Reduce heat to medium and cook for about 10 minutes to partially cook potatoes (a fork should be able to go through them). Drain potatoes in a colander and set aside to cool.
- Cut leeks lengthwise in half and clean thoroughly under cold running water. Pat dry, then slice crosswise into 1/4-inch slices. In a medium skillet, heat olive oil over medium-low heat; add leeks and cook until fragrant and wilted, about 10 minutes, stirring occasionally. Remove from heat; cool.
- Into a large bowl, carefully crack eggs. Add egg whites, milk, pepper, and remaining 1/8 teaspoon salt, and whisk until mixed. Add cooled leeks, potatoes, cheese, and herbs and fold ingredients together until combined.
- Ladle the frittata mixture evenly into prepared muffin cups (filling will come almost to the top). Set the pan in the middle of the oven. Bake for 14-16 minutes or until egg mixture puffs up and knife inserted in frittatas comes out clean. Cool for 1 minute then loosen edges of frittata with a sharp knife and scoop them out of the pan one by one. (They will deflate somewhat after cooling.)
- Serve the frittatas warm or at room temperature.
POTATO FRITTATA
This stovetop to oven skillet Potato Frittata recipe is one of the easiest egg dishes you can conveniently make throughout the year. Great for breakfast, brunch or dinner.
Provided by Maria Vannelli RD
Categories Main Course
Time 40m
Number Of Ingredients 9
Steps:
- Adjust the oven rack to the upper-middle position and preheat the oven to 350°F (175°C).
- Place the potatoes in a large pot of cold salted water. Make sure all the potatoes are well submerged by at least 2 inches of water. Bring to a boil, then reduce to a simmer and cook for 20-25 minutes or until a sharp knife can easily pierce through them.When they are ready, drain and dice evenly.
- While the potatoes are simmering chop the parsley and leeks (thinly sliced). Also, combine the ingredients for the egg mixture (eggs, parsley, salt and pepper). Whisk until well blended. Stir in the grated provolone or mozzarella. Do not overbeat.
- Over medium heat, heat the olive oil in a 10-inch nonstick oven-proof pan. You can also use a cast iron pan.
- Add the sliced leek and saute for 5 minutes or until softened, stirring occasionally.
- Add the diced potatoes; stir gently with the leeks to combine properly together. Season with salt and pepper.
- Spread evenly in a single layer and cook for 1-2 minutes.
- Pour the egg mixture over the leeks and potatoes in the pan and stir gently to combine.
- As the mixture begins to set and the bottom firms up, use a spatula or wooden spoon to lift the edge closest to you and allow the uncooked egg mixture to run underneath. Tilt the pan as you do this.
- Continue in this fashion until the top is no longer runny and the egg mixture is almost set. It should begin to pull away from the sides.
- Sprinkle 2 tablespoons of grated cheese evenly over the top.
- Place the pan in the preheated oven.
- Bake for about 2-4 minutes until the center is set, dry to the touch and lightly browned.
- Let stand a few minutes then run a spatula around the edge and slide gently to a serving plate.
- Optional: Garnish with extra parsley, basil or sliced green onions.
- Slice into wedges and serve it hot, at room temperature or cold.
Nutrition Facts : ServingSize 1 serving, Calories 283 kcal, Carbohydrate 21 g, Protein 14 g, Fat 16 g, SaturatedFat 5 g, Cholesterol 255 mg, Sodium 363 mg, Fiber 2 g, Sugar 3 g
OVEN FRITTATA WITH POTATOES
Potatoes and leeks are pan fried with a bit of bacon and then baked with a creamy egg custard for a hearty, gluten-free meal perfect for brunch or breakfast.
Provided by Kristen Chidsey
Categories Breakfast
Time 45m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 259 kcal, Carbohydrate 25 g, Protein 16 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 252 mg, Sodium 849 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving
POTATO AND LEEK FRITTATA
I love frittatas cause they can be made several hours in advance and served later in the day, at room temperature - when I think they taste best.
Provided by evelynathens
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 405.1, Fat 23.4, SaturatedFat 9.4, Cholesterol 399.4, Sodium 350, Carbohydrate 27.3, Fiber 3.4, Sugar 3.1, Protein 21.5
LEEK, POTATO & GRUYERE FRITTATA
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
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.
More about "potato leek frittata food"
POTATO AND LEEK FRITTATA | SO DELICIOUS
From sodelicious.recipes
5/5 (1)Total Time 30 minsCuisine FusionCalories 346 per serving
BAKED, POTATO, LEEK AND SPINACH FRITTATA - BIGOVEN.COM
From bigoven.com
5/5 (1)Category BreakfastCuisine Not SetTotal Time 30 mins
RECIPE: POTATO-LEEK FRITTATA - THE SEATTLE TIMES
From seattletimes.com
Author Seattle Times StaffEstimated Reading Time 2 mins
SPINACH, LEEK, AND POTATO FRITTATA - THE ROASTED ROOT
From theroastedroot.net
Estimated Reading Time 3 mins
POTATO LEEK FRITTATA WITH SPRING SALAD | ADVENTURES IN FOOD
From foodrulesguy.wordpress.com
Estimated Reading Time 4 mins
LEEK, POTATO & GRUYèRE FRITTATA - WILLIAMS SONOMA
From williams-sonoma.com
Servings 6Total Time 55 mins
LEEK, PEA AND PEPPER FRITTATA | TESCO REAL FOOD
From realfood.tesco.com
4/5 (16)Category LunchCuisine ItalianTotal Time 30 mins
POTATO & LEEK FRITTATA WITH SWISS CHARD - OLDWAYS
From oldwayspt.org
YUKON GOLD POTATO, LEEK AND FROMAGE BLANC FRITTATA RECIPE ...
From foodandwine.com
5/5 (25)Total Time 1 hrServings 6
- Preheat the oven to 375°. In a medium saucepan, cover the potatoes with water and bring to a boil. Boil the potatoes until tender, about 15 minutes. Drain and let cool slightly, then cut into 1/2-inch dice.
- In a 10-inch nonstick ovenproof skillet, melt the butter. Add the leeks and cook over moderate heat until tender, about 4 minutes. Add the potatoes and cook for 3 minutes longer. Season with salt and pepper.
- In a large bowl, whisk the eggs with the milk and season with salt and pepper. Pour the eggs over the leeks and potatoes and cook for 5 minutes without stirring. Dollop the fromage blanc or sprinkle the feta cheese over the leeks and potatoes. Transfer the skillet to the oven and bake until the eggs are just set in the center, about 18 minutes. Slide the frittata onto a serving plate. Cut into wedges and serve.
POTATO, LEEK AND TURKEY FRITTATA RECIPE | MYRECIPES
From myrecipes.com
4/5 (1)Total Time 48 minsServings 6Calories 243 per serving
- Preheat oven to 400°F. Place potatoes in a small saucepan, cover with cold water and add a pinch of salt. Bring to a boil over high heat. Reduce heat and simmer until just tender, about 10 minutes. Drain.
- Beat eggs and milk together; season with salt and pepper. Warm oil in a large, ovenproof nonstick skillet over medium heat. Cook leeks, stirring, until softened, about 5 minutes. Add turkey and sauté until cooked through, about 3 minutes. Reduce heat to low, mix in potatoes and season with salt and pepper.
- Pour egg mixture into skillet, tilting pan so it runs around the edges. Cook undisturbed until bottom is firm, about 10 minutes, periodically lifting sides to let egg flow under. Place in oven and bake until center is firm, 8 to 10 minutes. Sprinkle cheese over top. Cut into wedges; serve.
POTATO LEEK FRITTATA RECIPE WITH GOAT CHEESE - CIAOFLORENTINA
From ciaoflorentina.com
5/5 (1)Category BrunchCuisine ItalianTotal Time 1 hr
- Slice and wash the leeks in a bowl of cold water. Repeat in a few changes of water until cleaned well. Drain and dry on paper towels.
- Add a lug of olive oil to a large skillet and add the sliced leeks. Sprinkle with a pinch of sea salt and saute on medium low flame for about 30 minutes or so until they start to caramelize. Set aside until ready to use.
- In a mixing bowl whisk together the eggs, sour cream, garlic and onion powders, sea salt and freshly cracked black pepper. Set aside until ready to use.
ARTICHOKE, LEEK, AND POTATO FRITTATA | EASY EGGS FOR ...
From goodlifeeats.com
Category Breakfast And BrunchCalories 223 per serving
- Wash and dry the potatoes. Slice, preferably using a mandoline, into 1/8 inch thick rounds. Add 2 tablespoons of olive oil to a well-seasoned cast-iron skillet (related: Kitchen Tip: Caring for Cast Iron Cookware) over medium heat.
- Add the potatoes, reduce the heat to medium-low, and cook, stirring occasionally, until the potatoes are soft, about 10-15 minutes.
POTATO LEEK FRITTATA - HERBS & FLOUR
From herbsandflour.com
Ratings 2Category BreakfastCuisine MediterraneanTotal Time 25 mins
- Heat olive oil in an oven-safe skillet over medium heat. Add the potatoes and cook, stirring often for 4-5 minute. Add the leeks and continue to cook over medium heat until the potatoes are tender and the leeks have softened.
- Pour the egg and cheese mixture over the potatoes and leeks. Let cook on medium heat until the edges begin to set (about 4-5 minutes). Place skillet in the oven and cook for approximately 7 minutes or until the frittata has set. Remove from the oven and let cool a few minutes before slicing and serving.
BAKED POTATO LEEK FRITTATA RECIPE - GIVE RECIPE
From giverecipe.com
4.7/5 (3)Total Time 1 hr 5 minsCategory Side DishCalories 324 per serving
BAKED POTATO AND LEEK FRITTATA (VEGETARIAN) - COOKING WITH ELO
From cookingwithelo.com
5/5 (1)Category Main CourseCuisine ItalianTotal Time 1 hr
- Spread the potatoes on a sheet pan and drizzle with olive oil. Generously sprinkle with sea salt. Bake for 30 to 40 minutes*.
RECIPE: POTATO LEEK FRITTATA - WHOLE FOODS MARKET
From wholefoodsmarket.com
Servings 8Calories 130 per servingTotal Time 30 mins
LEEK, POTATO AND ASPARAGUS FRITTATA - FIT AS A FIDDLE LIFE
From fitasafiddlelife.com
Cuisine American, MediterraneanTotal Time 45 minsCategory Breakfast, Brunch, LunchCalories 142 per serving
LEEK AND POTATO FRITTATA RECIPE | MYRECIPES
From myrecipes.com
Servings 4Calories 257 per serving
EASY LEEK AND POTATO RECIPE FOR KIDS | LITTLE DISH
From littledish.co.uk
Servings 4-6Total Time 10 mins
POTATO AND LEEK FRITTATA. A CHRISTMAS TRADITION AT GB'S ...
From gbskitchen.com
Reviews 1Category Main DishCuisine ItalianEstimated Reading Time 4 mins
BACON, POTATO & LEEK FRITTATA - GOOD FOOD AND TREASURED ...
From goodfoodandtreasuredmemories.com
Cuisine American, EuropeanCategory Brunch, Main DishServings 4Estimated Reading Time 2 mins
POTATO ZUCCHINI FRITTATA - CUISINART.COM
From cuisinart.com
Estimated Reading Time 1 min
SPINACH LEEK POTATO FRITTATA RECIPE - FOOD FANATIC
From foodfanatic.com
3.4/5 (45)Total Time 50 minsCategory Mother's Day BrunchCalories 227 per serving
PRAWN, LEEK & POTATO FRITTATA - BLAS Y TIR
From blasytir.com
Servings 4Total Time 20 mins
POTATO AND LEEK FRITTATA RECIPE
From recipeland.com
4.5/5 (2)Total Time 30 minsServings 4Calories 286 per serving
LEEK, POTATO AND HAM FRITTATA WITH PARMIGIANO - FOOD NETWORK
From foodnetwork.com
LEEK AND POTATO FRITTATA - EASY MEALS WITH VIDEO RECIPES ...
From recipe30.com
POTATO AND LEEK FRITTATA RECIPE - BBC FOOD
From bbc.co.uk
POTATO AND LEEK FRITTATA RECIPES
From tfrecipes.com
LEEK POTATO CASSEROLE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
LEEK AND POTATO FRITTATA RECIPES
From tfrecipes.com
POTATO-LEEK FRITTATA - MARTHA.COM
From martha.com
POTATO AND LEEK FRITTATA RECIPE | EAT SMARTER USA
From eatsmarter.com
10 LEEK AND POTATO RECIPES THAT GO BEYOND SOUP | ALLRECIPES
From allrecipes.com
LEEK FRITTATA (LEEK PATTIES) RECIPE - FOOD NEWS
From foodnewsnews.com
LEEK, 2 POTATO AND KABANA FRITTATA ADAPTED FROM: HTTP ...
From pinterest.ca
POTATO AND LEEK FRITTATA - GLUTEN FREE RECIPES
From fooddiez.com
POTATO AND LEEK FRITTATA RECIPE - FOOD NEWS
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love