Search
by Ingredient

Potato & Leek Frittata

StarStarStarStarHalf star

Your rating

Potato and Leek Frittata

Very easy to make, and I finished off cooking by broiling the top in the pan under the hot broiler. Served this flavorful and tasty frittata with homemade salsa and a cup of orange juice, delicious.

 

Yield

4 servings

Prep

10 min

Cook

20 min

Ready

30 min
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
3 tablespoons butter
Camera
2 tablespoons vegetable oil
Camera
1 cup potatoes
cooked, 1/2 inch cubes
Camera
2 each leeks
white part, sliced
* Camera
1 small onions
chopped
Camera
½ cup vegetables
leftover cooked, bitesize
2 cloves garlic
minced
Camera
¼ cup Parmesan cheese
grated
Camera
1 tablespoon cilantro
Camera
5 large eggs
Camera
½ cup table cream
*
1 x salt
to taste
* Camera
1 x black pepper
to taste
* Camera
1 pinch cayenne pepper
* Camera
1 x salsa
optional
* Camera

Ingredients

Amount Measure Ingredient Features
45 ml butter
Camera
3E+1 ml vegetable oil
Camera
237 ml potatoes
cooked, 1/2 inch cubes
Camera
2 each leeks
white part, sliced
* Camera
1 small onions
chopped
Camera
118 ml vegetables
leftover cooked, bitesize
2 cloves garlic
minced
Camera
59 ml Parmesan cheese
grated
Camera
15 ml cilantro
Camera
5 large eggs
Camera
118 ml table cream
*
1 x salt
to taste
* Camera
1 x black pepper
to taste
* Camera
1 pinch cayenne pepper
* Camera
1 x salsa
optional
* Camera

Directions

In a medium skillet, heat 1 tablespoon of the butter and the oil.

Add the leeks, onion and grlic and sauté until soft.

Add the potatoes and leftover vegetables and cook until potatoes are lightly browned.

Remove from skillet and place potato mixture into a medium bowl.

Add cheese and cilantro to bowl, toss and set aside.

In another small bowl, combine eggs, cream, salt, black pepper and cayenne pepper and whisk until blended.

Pour over potato/leek mixture.

In the empty skillet, melt the remaining 2 tablespoons of butter.

Pour in the potato/egg mixture and cook slowly over low heat, piercing the top with a fork and gently lifting the bottom.

Continue cooking until the bottom is brown and set.

Slide omelet onto a dinner plate, invert the plate with the omelet back into the skillet and cook the remaining omelet side until brown.

Serve with salsa.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 139g (4.9 oz)
Amount per Serving
Calories 28673% from fat
 % Daily Value *
Total Fat 23g 36%
Saturated Fat 9g 46%
Trans Fat 0g
Cholesterol 292mg 97%
Sodium 250mg 10%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 5%
Sugars g
Protein 23g
Vitamin A 22% Vitamin C 8%
Calcium 12% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
 
More health news

Email this recipe