Potato Leek Frittata
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Serves: 4
Ingredients
  • 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
Instructions
  1. Preheat the oven to 375 degrees.
  2. 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.
  3. Prep the potato by slicing it thinly into ⅛ of an inch disks.
  4. 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.
  5. Remove the potatoes from the pan and line a pie plate with about ⅔ of the potatoes. Set the extra potatoes aside.
  6. 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.
  7. Whisk together eggs, garlic powder, and salt and pour the mixture on top of the vegetables.
  8. Bake the frittata for 20 minutes and top with cracked pepper and red pepper flakes.
Recipe by Uproot Kitchen at https://uprootkitchen.com/2015/10/26/potato-leek-frittata/