Description
Indulge in a delicious Potato and Leek Frittata with Gruyere—a creamy, fluffy dish bursting with flavor, perfect for any meal of the day.
Ingredients
Scale
- 2 medium Yukon Gold potatoes
- 2 leeks
- 6 large eggs
- 1 cup shredded Gruyere cheese
- 1/4 cup whole milk
- Salt and pepper to taste
- 1 tbsp olive oil or butter (for sautéing)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a cast iron skillet or baking dish with olive oil.
- Peel and thinly slice the potatoes to about 1/8 inch thick. Boil in salted water for about five minutes until just tender. Drain well.
- In the preheated skillet, heat olive oil over medium heat. Add the sliced leeks and sauté until softened, around five minutes.
- Fold the drained potatoes into the leeks in the skillet.
- In a separate bowl, whisk together eggs, milk, salt, and pepper. Pour this mixture over the potato-leek blend.
- Sprinkle shredded Gruyere cheese evenly over the top and gently stir to combine.
- Transfer the skillet to the oven and bake for 25-30 minutes until puffed up and golden brown on top.
- Allow to cool slightly before slicing into wedges.
Nutrition
- Serving Size: 1 wedge (approximately 150g)
- Calories: 290
- Sugar: 2g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 220mg
Keywords: For added flavor, consider incorporating fresh herbs like thyme or spinach. Store leftovers in an airtight container in the fridge for up to three days; reheat gently.