Potato Leek Frittata

Potato Leek Frittata – if you love potato leek soup, you are going to love this. Some flavor combinations like this are a match made in heaven.

Some flavor combinations are meant to be. Blueberry and Lemon. Apple and Cinnamon. Tomato and Basil. Chocolate and Orange (that’s probably not that common, but I am officially in love with that combination). Potato and Leek. You can make pretty much anything with these things and they are gonna taste really flavorful. And you just cannot go wrong with them. It is the easiest way to come up with your own creative recipes. Go with time tested classic pairings, try to something different with them. Like with this Potato Leek Frittata. Potato Leek Soup is probably the most common dish you must have heard. I sometimes also make a potato and leek stir fry as a vegetable side and we all love it here. So, when I was thinking of some brunch ideas, I thought why not add some eggs to the classic combo of potato and leek and make this Potato Leek Frittata.

I love making Frittatas and Baked Skillet Eggs when I am entertaining friends for brunch. Eggs are not the best things to make for a crowd, individually. There is no way, I am going to spend all my time in the kitchen making eggs to order for the crowd. With Frittatas, you can get everything ready in the skillet and put them in the oven, when its time for everyone to start eating, that way, everyone gets their hot egg dish and you can enjoy the company of your friends as well.

Do you love eggs and make them often?

How do you like your eggs?

Do you add anything to your eggs (like in this Potato and Leek Frittata) and if so what are your favorites?

I would love to know! Leave a comment in the comment section below and let me know! Also, if there is any specific egg recipe that you would like to see posted here, do add that in the comments as well.

Potato Leek Frittata – The Recipe

Ingredients:

• 2-3 tbsp grapeseed oil
• 4 baby potatoes, washed and sliced into thin rounds
• 1 leek, sliced into thin circles
• ½ onion, chopped
• salt and crushed black pepper, to taste
• 6 eggs
• ½ cup whole milk
• 2 tbsp chopped scallions, to garnish

Method:

Preheat oven to 350F.

Heat oil in a cast iron skillet. Add the potatoes, leek and onion and sauté well, till the potatoes are soft.Add the salt and pepper to this.

Meanwhile, beat the eggs in a bowl, add the milk to it and beat it all together.

Pour this egg mixture into the skillet and make sure it spreads around the skillet, covering the entire skillet. Let it cook on the stove top for a couple of minutes.

Move the skillet into the oven and let it cook through for another 15 minutes or so. Remove the eggs from the oven and serve immediately.