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.
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
LEEK AND GRUYERE FRITTATA
Make and share this Leek and Gruyere Frittata recipe from Food.com.
Provided by Brookelynne26
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F.
- Heat buuter and oil in a 10 inch cast iron skillet over medium heat.
- Saute leek slices until sft and barely browned. Season with salt and pepper.
- Meanwhile, beat eggs and milk together in a mixing bowl. Pour over leeks and sprinkle with cheese. Let cook for about 5 minutes, until edges are just set. Stick in oven for 8 minutes. Frittata should be just set throughout.
Nutrition Facts : Calories 254.3, Fat 19.2, SaturatedFat 8, Cholesterol 306.5, Sodium 174.1, Carbohydrate 5.2, Fiber 0.4, Sugar 1.2, Protein 15
POTATO LEEK GRATIN
Layer thinly sliced potatoes in a gratin dish, and then take your time sautéing the leeks, letting them turn a little golden and crisp around the edges, which brings out their sweetness. Add the leeks to the potatoes, and using the same pan in which you cooked the leeks, scrape up the brown bits at the bottom of the pan with a mix of cream, garlic, thyme and nutmeg, pouring that over the potatoes and leeks.
Provided by Melissa Clark
Categories casseroles, side dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees and butter a 2-quart gratin dish. Wash the leeks to remove any grit and slice thinly crosswise.
- Using a mandoline or sharp knife, slice the potatoes into rounds, 1/8-inch thick. Toss with 3/4 teaspoon salt and 1/4 teaspoon pepper. Layer the rounds in the gratin dish.
- Melt the 2 tablespoons butter in a large skillet over medium heat. Add leeks, remaining salt and pepper, and thyme. Cook, stirring, until leeks are tender and golden, 5 to 7 minutes. Discard thyme and scatter the leeks over the potatoes.
- Add cream, garlic and bay leaf to the skillet, scraping up browned bits of leeks from the bottom of the pan. Simmer gently for 5 minutes. Stir in nutmeg.
- Pour the cream over the leeks and potatoes and top with the Gruyère. Cover with aluminum foil and transfer to the oven. Bake for 40 minutes, uncover and bake until the cheese is bubbling and golden, 15 to 20 minutes longer. Let cool slightly before serving.
Nutrition Facts : @context http, Calories 352, UnsaturatedFat 8 grams, Carbohydrate 27 grams, Fat 24 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 15 grams, Sodium 461 milligrams, Sugar 4 grams, TransFat 0 grams
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
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