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Under 30 Minutes

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.Also try: Spinach, Onion, and Bacon Frittata, Ham, Zucchini, and Gruyere Frittata, and Tomato, Scallion, and Cheddar Frittata.

  • Prep:
  • Total Time:
  • Servings: 6
Potato-Leek Frittata

Source: Everyday Food, January/February 2011

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 leek (white and light-green parts only), halved lengthwise, rinsed well, and thinly sliced (1 cup)
  • 2 cups cooked, cubed, peeled potato
  • Coarse salt and ground pepper
  • 8 large eggs, lightly beaten
  • 1/2 cup part-skim ricotta

Directions

  1. 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.

  2. 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.

Cook's Note

The frittata will appear to be mostly liquid on top when you transfer it to the oven, but as long as the edges are set, the eggs will finish cooking evenly.

Reviews (1)

  • ttiernay 10 Nov, 2011

    I have made this at least once a month since this recipe came out. I usually use frozen cubed breakfast potato's to cut the prep and cook time. I sometimes add grape tomatoes and spinach, whatever is in the fridge. When eating for dinner, I pair w a side salad w citrus dressing.

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