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

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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.

*** Explore more Leek, Potato & Gruyere Frittata Recipes »

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Mian Arsam

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Overall, I was disappointed with this frittata. I wouldn't make it again.

Ryan Lozinsky

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I wouldn't recommend this frittata to a beginner cook. It's a bit too complicated.

Alex wolff

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The instructions for this frittata are a bit confusing. I had to reread them several times before I understood what I was supposed to do.

Selasi Agbekey

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I found this frittata to be a bit dry. I would add more milk or cream next time.

Rana Akash

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This frittata is a bit bland for my taste. I would add more salt and pepper next time.

Christina Warner

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I've made this frittata several times and it's always a hit. I've even started experimenting with different cheeses. My favorite is a combination of Gruyère and Parmesan.

Md rubel Rana

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This frittata is a great way to use up leftover vegetables. I often add whatever vegetables I have on hand.

Shedrack Shut

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I love that this frittata can be made ahead of time. It's perfect for busy mornings.

Mary Ekong

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This frittata is so easy to make. I was able to whip it up in just a few minutes.

Tajkhan Taj

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I'm not a big fan of leeks, but I loved this frittata. The Gruyère cheese really mellows out the flavor of the leeks.

Izzy Wiant

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This frittata is a great way to get your kids to eat their vegetables. My kids love the leeks and potatoes, and they don't even realize they're eating Gruyère cheese.