Leek Potato And Tomato Frittata Recipes

POTATO-LEEK FRITTATA

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.

BAKED LEEK, POTATO, AND PARMESAN FRITTATA

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.

POTATO AND LEEK FRITTATA

Steps:

• Preheat oven to 350 degrees F.
• In an oven-proof large frying pan, heat olive oil.
• Add potatoes and cover.
• Cook for 4 minutes until potatoes are just soft.
• Add leeks and cook for another 2 minutes until just soft.
• Stir in tomatoes and spinach, and remove from heat.
• In another bowl whisk together eggs, egg whites, milk, cheese, and marjoram.
• Pour egg mixture over potato mixture and heat until nearly set.
• Place uncovered pan in oven and cook 8-10 minutes until completely set.
• Enjoy!

TOMATO AND LEEK FRITTATA

Steps:

• Preheat oven to 350 degrees. Heat 2 teaspoons olive oil in 10-inch ovenproof nonstick skillet over medium. Add 2 cups sliced leeks; season with coarse salt and ground pepper. Cover; cook 5 minutes. Stir in 1 cup grape tomatoes. Cover; cook 2 minutes. Transfer to bowl.
• In another bowl, beat 6 egg whites with salt and pepper to stiff peaks. Whisk in 4 egg yolks.
• Brush skillet with 1 teaspoon olive oil. Add eggs; sprinkle with vegetables and 4 ounces crumbled goat cheese, pushing slightly under surface. Cook over medium until sides are dry, 3 minutes. Transfer to oven; bake 15 to 20 minutes.

POTATO AND LEEK FRITTATA

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.

GREEN TOMATO AND LEEK FRITTATA

Steps:

• Place sliced leeks in a large bowl of cold water, and let soak for 5 to 10 minutes to rid them of dirt and sand. Lift them out of the water, and pat dry.
• Heat oil in a medium nonstick skillet with an ovenproof handle over medium-low heat. Add leeks and cook until golden, about 7 minutes. Add tomatoes, 1/2 teaspoon salt, and 1/8 teaspoon pepper; stir. Raise heat to medium, and cook until tomatoes are tender, about 5 minutes. Remove from heat, and set aside to cool.
• Heat broiler. Place 4 whole eggs in a large bowl, and beat with a fork. Add leek-and-tomato mixture, remaining 1 teaspoon salt and 1/8 teaspoon pepper, Parmesan, and basil; mix to combine.
• Whisk egg whites until stiff but not dry. Gently fold whites into egg mixture.
• Heat butter in a medium nonstick skillet with an ovenproof handle over medium heat. As soon as butter begins to foam, but not brown, pour in egg mixture. Reduce heat to low, cover pan, and cook until eggs start to set and thicken but the surface is still runny, 5 to 7 minutes.
• Remove cover, and place skillet under the broiler. Broil until the top of the frittata is set, but not browned, about 3 to 5 minutes. Remove from broiler.
• Run a spatula under frittata to loosen it from the pan, and transfer to a serving dish. Cut into 6 wedges, and serve immediately, or let stand for up to 1 hour, and serve at room temperature.

LEEK, POTATO AND TOMATO FRITTATA

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.