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
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
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
BAKED LEEK, POTATO, AND PARMESAN FRITTATA
Served warm or cold, this comforting dish works for almost any occasion.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h30m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 192 g, Cholesterol 222 g, Fiber 2 g, Protein 13 g, SaturatedFat 3 g, Sodium 413 g
POTATO AND LEEK FRITTATA
Good served with Salsa, or diced tomatoes and avocado. I got this recipe from another RecipeZaar user, and have tweaked it so much that I thought I'd put it up as a new recipe. Thanks, Terese!
Provided by shari
Categories Breakfast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- In an oven-proof large frying pan, heat olive oil.
- Add potatoes and cover.
- Cook for 4 minutes until potatoes are just soft.
- Add leeks and cook for another 2 minutes until just soft.
- Stir in tomatoes and spinach, and remove from heat.
- In another bowl whisk together eggs, egg whites, milk, cheese, and marjoram.
- Pour egg mixture over potato mixture and heat until nearly set.
- Place uncovered pan in oven and cook 8-10 minutes until completely set.
- Enjoy!
Nutrition Facts : Calories 234.3, Fat 7.4, SaturatedFat 2.3, Cholesterol 145.8, Sodium 265.3, Carbohydrate 30.1, Fiber 4.3, Sugar 4.7, Protein 13
More about "potato and leek frittata recipes"
POTATO LEEK FRITTATA | HEALTHY AND EASY BREAKFAST …
From uprootkitchen.com
5/5 (8)Category MainServings 4Total Time 40 mins
CHARD AND POTATO LEEK FRITTATA | LEXI'S CLEAN KITCHEN
From lexiscleankitchen.com
BAKED POTATO AND LEEK FRITTATA (VEGETARIAN) - COOKING …
From cookingwithelo.com
POTATO AND LEEK FRITTATA RECIPE - BBC FOOD
From bbc.co.uk
Servings 1Category Brunch
PRAWN, LEEK & POTATO FRITTATA | BLAS Y TIR
From blasytir.com
15 BAKED POTATO AND LEEK RECIPES - SELECTED RECIPES
From selectedrecipe.com
SWEET POTATO AND LEEK FRITTATA | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
POTATO AND LEEK FRITTATA FOOD
From homeandrecipe.com
POTATO AND LEEK FRITTATA - ESPOSITO.PAKASAK.COM
From esposito.pakasak.com
EASY LEEK AND POTATO RECIPE FOR KIDS | LITTLE DISH
From littledish.co.uk
YUKON GOLD POTATO, LEEK AND FROMAGE BLANC FRITTATA RECIPE
From foodandwine.com
DISNEY DREAMLIGHT VALLEY: HOW TO MAKE POTATO LEEK SOUP
From gamerant.com
ASPARAGUS AND LEEK FRITTATA RECIPE - EASY RECIPES
From recipegoulash.cc
10 LEEK AND POTATO RECIPES THAT GO BEYOND SOUP
From allrecipes.com
23 MOUTH-WATERING LEEK AND POTATO RECIPES YOU’LL LOVE
From happymuncher.com
ROASTED POTATO AND LEEK FRITTATA RECIPE - LOS ANGELES TIMES
From latimes.com
CREAMY POTATO AND LEEK SOUP - NINJA TEST KITCHEN
From ninjatestkitchen.com
POTATO AND LEEK FRITTATA RECIPE | EAT SMARTER USA
From eatsmarter.com
EGG & RED POTATO FRITTATA: DIRECTIONS, CALORIES, NUTRITION & MORE ...
From fooducate.com
POTATO FRITTATA (NO EGGS) - PLANT BASED SCHOOL
From theplantbasedschool.com
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #main-dish #eggs-dairy #potatoes #vegetables #spanish #european #kid-friendly #vegetarian #cheese #eggs #dietary #one-dish-meal #low-sodium #low-carb #low-in-something #onions #brunch
You'll also love