Best 2 Leek Potato Gruyere Frittata Recipes

Indulge in a culinary masterpiece with our Leek, Potato, and Gruyère Frittata. This delectable dish is a symphony of flavors and textures that will tantalize your taste buds. Featuring tender leeks, earthy potatoes, and melted Gruyère cheese, this frittata is a perfect balance of savory and creamy. Served with a refreshing salad or tangy salsa, it's an ideal meal for breakfast, brunch, or lunch. Additionally, we've included a collection of frittata recipes to satisfy your cravings for this versatile dish. From classic Italian Frittata di Spinaci to a hearty Sausage and Sweet Potato Frittata, our diverse selection offers something for every palate. So, grab your apron and let's embark on a culinary journey with our Leek, Potato, and Gruyère Frittata, along with our curated collection of frittata recipes.

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LEEK, POTATO & GRUYERE FRITTATA

Leek, Potato & Gruyere Frittata image

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

Ingredients

3 tablespoons unsalted butter
6 ounces small red potatoes, sliced 1/8-inch thick
1/4 teaspoon salt (to taste)
1/4 teaspoon pepper (to taste)
2 leeks, white and light green portions, rinsed well and thinly sliced
5 eggs
3 tablespoons heavy cream
2 ounces gruyere cheese, shredded
1 tablespoon fresh flat-leaf parsley, finely chopped

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.

LEEK, POTATO & GRUYERE FRITTATA

LEEK, POTATO & GRUYERE FRITTATA image

Categories Egg Breakfast

Yield 4-6

Number Of Ingredients 5

Ingredients

3 tbs butter - 6 oz sm red potatoes
sliced 1/8 thick - salt & pepper to taste - 2 leeks
white & light green portion
rinsed well & thinly sliced - 5 eggs - 3 tbs heavy cr - 2 oz gruyere cheese
shredded - 1 tbs finely chopped fresh parsley

Steps:

in deep half of frittata pan over med-high heat melt 1 tbs butter - add potatoes, salt & pepper - cover c shallow pan - cook, flipping potatoes occasionally, about 8 mins - transfer to bowl in deep half of frittata pan over med heat, melt 1 tbs butter - add leeks, salt & pepper - cook, stirring occasionally, 6-8 mins - transfer to separate bowl - in another bowl, whisk eggs & cream - stir in cheese, parsley, potatoes, salt, pepper and all but 2 tbs leeks - set deep half of frittata pan over med heat - melt 1/2 tbs butter - add egg mix - cook until just beginning to set, about 4 mins - using rubber spatual to lift cooked edges & allow uncooked eggs to flow underneath in shallow half of frittata pan over med heat, melt 1/2 tbs butter - place shallow pan upside down on top of deep pan - flip frittata into shallow pan - cook, covered, 4 mins - remove deep pan - cook until eggs are set 2-3 mins - shake pan to loosen frittata - slide onto plate - garnish c reserved leeks

Tips:

- **Choose the right leeks.** Look for leeks that are firm and have a bright white color. Avoid leeks that are wilted or have yellow or brown spots. - **Wash the leeks thoroughly.** Leeks can be sandy, so it's important to wash them thoroughly before using them. Cut off the root end and the dark green tops. Then, slice the leeks in half lengthwise and rinse them under cold water. - **Use a good quality Gruyère cheese.** Gruyère is a Swiss cheese that is known for its nutty flavor. It melts well and is perfect for frittatas. - **Don't overcook the frittata.** The frittata is done when the eggs are set and the cheese is melted. Overcooking will make the frittata dry and tough. - **Serve the frittata warm or at room temperature.** The frittata can be served immediately, or you can let it cool to room temperature before serving. It's also delicious the next day.

Conclusion:

This leek, potato, and Gruyère frittata is a delicious and easy-to-make dish that is perfect for breakfast, lunch, or dinner. It's packed with flavor and nutrients, and it's sure to be a hit with everyone who tries it. So next time you're looking for a quick and easy meal, give this frittata a try. You won't be disappointed.