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
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
FRITTATA WITH POTATO AND PROSCIUTTO
Provided by Giada De Laurentiis
Categories main-dish
Time 47m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a heavy 9 1/2-inch-diameter skillet over medium heat. Add the potato, onion, and garlic. Season the potato mixture with salt and pepper, to taste. Saute over medium-low heat until the potato is golden and crisp on the outside, tender inside, about 7 to 10 minutes.
- Preheat the broiler. Whisk the eggs, cream, Parmesan, prosciutto, and basil in a medium bowl to blend. Stir the egg mixture into the potato mixture in the skillet. Cook over medium-low heat until the egg mixture is almost set but the top is still loose, about 3 minutes. Place the skillet under the broiler. Broil until the top is set and golden brown, about 4 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a cutting board. Cut the frittata into 12 wedges.
- Split open each bread piece. Toast the bread on a grill pan until golden. You can also broil the bread cut side up until golden, about 1 to 2 minutes, keeping a careful watch on the bread since they can easily burn. Butter the cut sides of the toasted bread. Arrange a frittata wedge on each bottom piece of bread. Cover with the bread tops and serve.
LEEK, POTATO & GRUYERE FRITTATA
Found this in a William Sonoma order book and looks so good I wanted to save it to try later. The recommend using a "frittata pan" that cooks on one side, then flips over to cook the second. But think I'll just place in a 350°F oven until done to cook the top. The combination of ingredients sounds too good to let this get lost. As an update, finally got around to making this and found it to have a nice, mild flavor. It was pretty easy too so that's a plus though I do feel I've had others with more taste that I might prefer. Think it may help to add something - maybe some bacon!!
Provided by Bonnie G 2
Categories Breakfast
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In deep pan over medium-high heat, melt 1 tablespoon of butter.
- Add potatoes, salt and pepper.
- Cover with lid (or shallow pan if you have a frittata pan) cook, flipping potatoes occasionally, about 8 minutes.
- Transfer to bowl.
- In in same deep pan, over medium heat, melt 1 tablespoon butter.
- Add leeks, salt and pepper.
- Cook, stirring occasionally, 6-8 minutes. Transfer to separate bowl.
- In another bowl, whisk eggs and cream. Stir in cheese, parsley, potatoes, salt, pepper and all but 2 tablespoons of leeks.
- Set pan over medium heat; melt 1/2 tablespoon butter. Add egg mixture; cook until just beginning to set, about 4 minutes. Using rubber spatula left cooked edges and allow uncooked eggs to flow underneath.
- At this point place in oven at 350°F and cook until eggs are set, about 4 to 6 minutes. (If you have the frittata pan can cover with smaller pan & flip over).
- Shake pan to loosen frittata, slide unto plate. Garnish with reserved leeks.
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
LEEK, POTATO & SPINACH FRITTATA
This is such a quick and easy recipe. I often make it for my lunch and (instead of serving it up nice and round) serve it more as a hash - so it fits in my tupperware box! I make this with 2-3 eggs because I serve it more as a hash, but for a full-on frittata you could use as many as 4. If you prefer to have this as a hash then you don't need to bother grilling/broiling it - just mix everything up well and keep everything moving in the pan so it all cooks through properly.
Provided by Wendy-Bob
Categories One Dish Meal
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Pre-heat your grill/broiler.
- Dice the potato and par-boil for approx 5 minutes.
- While the potato is cooking, chop the leek and onion.
- Put the leek, onion and par-boiled potato into a frying pan with 1 cal spray (or olive oil if you're not dieting!) and soften everything up for another 5 mins or so.
- Throw the spinach on top of everything in the pan and press down well so that it starts to wilt.
- Pour over the eggs and top with the cheese and paprika. Season well and cook for another 5 minutes or so on a low heat.
- To cook the top through properly, place the pan under the grill for the last 5 minutes to melt the cheese and finish everything off nicely.
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!
MINI POTATO LEEK FRITTATA
Prepare a week's worth of breakfasts in one go with these kid-friendly egg cups baked in a muffin tin.
Provided by Stacey Antine
Categories HarperCollins Breakfast Egg Potato Frittata Leek Kid-Friendly Small Plates Soy Free Peanut Free Tree Nut Free Wheat/Gluten-Free Vegetarian Quick & Easy
Yield Makes 12
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F. Grease 12 muffin cups.
- Cut potatoes into 1/2-inch chunks. In a medium saucepan, place potatoes, 1/8 teaspoon salt, and enough water to cover; heat to boiling over high heat. Reduce heat to medium and cook for about 10 minutes to partially cook potatoes (a fork should be able to go through them). Drain potatoes in a colander and set aside to cool.
- Cut leeks lengthwise in half and clean thoroughly under cold running water. Pat dry, then slice crosswise into 1/4-inch slices. In a medium skillet, heat olive oil over medium-low heat; add leeks and cook until fragrant and wilted, about 10 minutes, stirring occasionally. Remove from heat; cool.
- Into a large bowl, carefully crack eggs. Add egg whites, milk, pepper, and remaining 1/8 teaspoon salt, and whisk until mixed. Add cooled leeks, potatoes, cheese, and herbs and fold ingredients together until combined.
- Ladle the frittata mixture evenly into prepared muffin cups (filling will come almost to the top). Set the pan in the middle of the oven. Bake for 14-16 minutes or until egg mixture puffs up and knife inserted in frittatas comes out clean. Cool for 1 minute then loosen edges of frittata with a sharp knife and scoop them out of the pan one by one. (They will deflate somewhat after cooling.)
- Serve the frittatas warm or at room temperature.
LEEK, POTATO AND TOMATO FRITTATA
Make and share this Leek, Potato and Tomato Frittata recipe from Food.com.
Provided by Terese
Categories Breakfast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 180oC.
- In a 20cm heavy based oven proof frying pan heat olive oil.
- Add the potatoes and cover.
- Cook for 4 minutes or until potatoes are just soft.
- Add leeks and cook a further minute until soft.
- Stir in the tomatoes and olives, and remove from the heat.
- In a medium bowl whist together the eggs, milk, cheddar cheese, marjoram and seasoning.
- Pour over the potato mixture and cook over medium heat until nearly set.
- Place in oven and cook a further 8-10 minutes until set.
- Serve with a green salad.
Nutrition Facts : Calories 183.9, Fat 7.6, SaturatedFat 2, Cholesterol 144, Sodium 329.5, Carbohydrate 18.4, Fiber 2.7, Sugar 4.3, Protein 11.3
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