I think the best thing about frittata is that it can be eaten for any meal – Sunday morning brunch with coffee, lunch with a simple salad, or dinner with roasted roots and kale. Frittata shows up in the rotation a lot in our house, it’s another great dish to make with any random veggies hanging around before your next CSA box arrives, we even have a post on making frittata without a recipe! For the first leek harvest of the season potatoes are a natural pairing, complimented by extra sharp cheddar cheese. If you can, find local eggs or cheese to make this dish even richer. A lot of our pick-up sites carry them!
This dish is very easy to make, but a few key tips will ensure it turns out perfectly. Cut the potatoes on the thin side so they cook completely and evenly before the eggs go in the pan. I cooked the potatoes and leeks together, but if you want to preserve some of the green color of the leeks remove them from the pan while the potatoes cook and add them back in with the eggs. Finally, a cast iron skillet and generous helping of butter will keep your frittata from sticking to the pan.
When the leeks are cooked, cook the potatoes through before adding the eggs. I like to spread the potatoes in a thin layer to let them brown, try to get the leeks on top of the potatoes if you can. Stir them a bit, and when they’re cooked at the egg mixture and top with the cheese. While the frittata cooks on the stove top, run a spatula along the sides as the eggs set. When the sides and bottom are mostly set, finish the frittata in the oven. Serve cut in wedges.
Potato Leek Frittata
2 medium sized potatoes, thinly sliced
1 leek, washed and thinly sliced in half moons
1/4 cup milk
2 tablespoons butter
1/2 cup grated extra sharp cheddar
salt and pepper
Preheat the oven to 400°F. Melt the butter in a 12 inch cast iron skillet over medium low heat. Add the leeks, and cook for about 5 minutes until softened. Push the leeks to one side of the pan and add the potatoes to the skillet in a thin layer. Push the leeks on top of the potatoes, and let the potatoes brown for a few minutes. Cook the potatoes for about 10 -15 minutes stirring occasionally until cooked through and browned in places, adding more butter if necessary.
Whisk the eggs, milk, and a dash of salt and pepper together. Pour over the potatoes and leeks, and top with the cheddar cheese. Cook over medium low heat, running a spatula around the edges every few minutes as the eggs start to set. When the bottom and sides are set, finish cooking the frittata in the oven, about 10 minutes or when the eggs are set and the cheese is browned.
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