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!