Potato, Leek and Gruyere Frittata
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We are being over run by eggs on the kitchen bench this month. It hasn’t always been this way. We have certainly had extended periods of patiently feeding our hens for no egg reward, and instead trotting off to the local farmers market to buy eggs for our breakfasts.
I’ve been soft poaching with the perfect runny yoke, scrambling with finely sliced silverbeet or basil from the garden, boiling with buttery sourdough soldiers and frying for the popular weekend bacon and egg rolls. But it is still not enough, the eggs just keep on coming!
POTATO, LEEK AND GRUYERE FRITTATA
Frittatas are such an easy meal to throw together when time is short and the fridge is looking bare. Although I’ve used potato, leek and Gruyère, you can substitute any vegetable, herb or cheese. Perfect served hot or cold, either on its own or with a green salad.
serves 8
V GF
what you need
600g potatoes, peeled and finely sliced
2 tbsp olive oil
2 leeks, halved, washed and finely sliced
2 garlic cloves, crushed
6 eggs
100 ml cream
½ tsp sea salt
freshly ground black pepper
200g gruyere, grated
60g parmesan, finely grated
1 sprig rosemary, just the leaves
what you do
1. Steam or boil the potato slices until tender but not falling apart.
2. Using a 26cm (top measurement) ovenproof frying pan (with a lid), heat the oil on a medium heat. Add the leek and cook for 4-5 minutes, until soft and translucent. Stir in the garlic and cook for 1 minute. Remove from pan and set aside in a small bowl.
3. In a large bowl lightly beat the eggs and cream, then add the cooked leeks and garlic. Mix to combine. Season with salt and pepper.
4. Preheat the oven grill to 200°C (180°C fan forced) and line the base of the frying pan with a sheet of non-stick baking paper, cut to the size of the pan base. (This will help avoid the frittata catching and making it difficult to get it out of the pan once cooked.)
5. Layer half the potato slices onto the base of the pan, then sprinkle half the gruyere and a quarter cup of parmesan over the top. Pour on half the egg mixture. Repeat with the remaining potato slices, gruyere, another quarter cup of parmesan and then the remaining egg mixture. Make sure the egg and leek mixture is spread evenly across the pan. Finally, sprinkle remaining parmesan and the rosemary leaves over the top.
6. Cook the frittata on the stove over a medium-low heat for 8-10 minutes with the lid on. Remove the lid and finish under the grill for 3-5 minutes to brown the top. Loosen the frittata by running a palette knife around the edge. Allow to sit in the pan for 15 minutes. Turn or slide onto a large cutting board and cut into wedges to serve.
Note: If you do not have an ovenproof frying pan, the frittata can be made in a shallow dish or small lasagne dish, at step 5 cook completely in the oven at 180°C for 15 minutes. Finish under the grill for 3-5 minutes to brown the top.
leeks sit in the same vegetable family as garlic and onions - the Allium vegetables. With a more gentle and sweeter flavour than onions, leeks add a subtle touch to recipes without overtaking other flavours. Fairly low in calories, leeks contain many significant flavonoid antioxidants, minerals and vitamins, especially vitamin A, folic acid and iron.
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