Potatoes and leeks go together perfectly in this Potato Leek Frittata, great for breakfast or a vegetarian main dish with a side salad. Top it with plain yogurt and parsley for a treat.
This Potato Leek Frittata has no crust, and instead uses thin slices of potato and egg for structure – just like a tortilla española (one of my favorite Spanish dishes, with layers of potato held together by egg!).
The overhanging edges exposed in the oven get a bit crispy, and are worth fighting over. The sliced leeks are a wonderful compliment, as they add a delicate and sweet onion flavor.
Leeks are easily found in the grocery store – they are in the picture below. I don’t use the dark green leafy tops in this recipe, but you can hold onto them for soup stock.
As I photographed this recipe, I spoke to my mom – who happened to be heading to the grocery store for ingredients for our favorite Dairy-Free Potato Leek Soup.
I loved that we were on the same wavelength, both craving these warm cozy flavors. I hope you try out these flavors in soup or a frittata soon!
- 2 large leeks
- 1 small russet potato
- 2 tablespoons olive oil
- 6 large eggs
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- cracked pepper and red pepper flakes
- 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.
Serve warm or cold, or keep it in the fridge for the rest of the week for quick meals. It won’t last long!
Marisa
Emily @ Sinful Nutrition says
This gal just got her hands on some leeks for the first time, and had no clue what to do with them…until now! 🙂
Marisa says
There ya go! Enjoy, Emily!
Selena @ The Nutritious Kitchen says
I have yet to experiment with leeks and I think I need to start?! Been loving frittatas/quiches lately so this is going on my list!
Marisa says
Yes – you’ll love them!
Christen says
Wow, this looks delicious! Already pinned for later!
Marisa says
Thanks Christen!
Erin @ The Almond Eater says
I LOVE leeks. I kind of forget about them, but they really add a kick to pretty much everything. Pinned!
Marisa says
Thanks Erin!
Katie | Healthy Seasonal Recipes says
I love the idea of using potatoes instead of a traditional quiche style crust! Yummy!
Marisa says
The crispy edges are the best part! Thanks, Katie.
Anne|Craving Something Healthy says
I am SO making this for dinner this week!
Marisa says
Can’t wait to hear about it, Anne! Please come back and leave your feedback!
Linda says
Made this tonight with some freshly made chicken soup…..it was fabulous! Great flavor yet very light. I’ll be making this again soon!
Marisa says
Hi Linda – I am so happy to hear that you enjoyed the frittata! It sounds fabulous with chicken soup. Thanks for your feedback!
Rebecca says
Can this go in the freezer?
Marisa says
Hi Rebecca! I have not frozen this exact recipe before, but I have had success in the past freezing pieces of leftover quiche or frittata. Once it’s cooled, wrap individual pieces in plastic wrap and then foil (to avoid freezer burn). Allow the pieces to thaw in the fridge. Hope that helps!
ST says
I made this tonight, delicious! I added mushrooms and goat cheese. Will definitely make again. Loved the potato crust. Thanks!!
Marisa says
So glad to hear you enjoyed the recipe, Sarah! Love the additions you made – I’m going to have to try that.
Alyx says
So yummy. Comes together very quickly and is so easy to customize (I like to saute some arugula right before the leeks are done). This is my husband and I’s go to for a Sunday brunch so that we get to eat it for work lunches the next day!
Marisa says
Thanks for the comment – I love your addition of arugula! I’ll have to try that!
Emily says
I love this recipe. It’s so good as is, and also so easy to make modifications if you don’t have all the ingredients! I love making this for quick on the go breakfasts during the week!
Marisa says
It totally makes the best on the go breakfast (or lunch!) – thanks for your comment.
Taylor says
I just made this frittata last week and it was so much easier than any quiche or frittata I’ve made. I usually struggle to get them to set before totally drying out, but this one worked perfectly the first time. Of course I realized too late that I don’t have a pie pan, but my 9×9 Pyrex worked just fine, ha!
Marisa says
Glad to know it worked well in a 9×9 pan! Thanks for the comment, Taylor.
Joanna Kleszczewski says
Big heart eyes for potatoes and leeks. Looks so tasty, can’t wait to try making it!
Marisa says
They’re such a great pair! Thanks, Joanna.
Melissa says
I just made this and it was amazing! Loved the crispy potato crust. I also didn’t have red pepper flakes so I sprinkled paprika instead which was great and served it with sour cream which was great.
I’ll definitely be making this again!
Marisa says
I’m so glad to hear it, Melissa! Love the addition of paprika and sour cream sounds like a great topping.
Lauren says
I have made this twice now and it has turned out amazing each time! So easy and a great way to use up any leftover leeks after making a soup. Plus it looks super impressive and fancy! I will definitely pull this one out for a nice brunch when we are able to have guests again.
Marisa says
Thanks for letting me know, Lauren! I’m so glad you’re enjoying the recipe. I love leeks and all the cozy meals they can be used in.
Sandra Muzquiz says
Absolutely delicious and so healthy! I had leftover leeks and didn’t know what to do with them. Problem solved! Thank you!
Marisa says
Thanks for letting me know this was a hit for you, Sandra!