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Potato and Leek Frittata

Potato and Leek Frittata
229
calories
Calories
1 hr
Preparation
advanced
Difficulty

Ingredients

for 6 servings
500 grams waxy Potatoes
2 tablespoons Vegetable oil
Salt
freshly ground pepper
2 stalks Leek
8 medium Eggs
Fat (for greasing the pan)
Parsley (for garnish)
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Preparation steps

1

Rinse, peel and thinly slice the potatoes. Heat the oil in a large skillet and sauté the potatoes for about 10 minutes. Season with salt and pepper. 

2

Rinse the leeks and slice thinly. Beat the eggs until frothy and season with salt and pepper. Distribute the potatoes and leeks in a well-greased, rectangular baking dish and pour the eggs on top. 

3

Bake in an oven preheated to 200°C/180°C convection/gas mark 3 (approximately 400°F/350°F convection) for 35-40 minutes. Remove from the oven and allow to cool slightly. Cut into squares, garnish with fresh parsley and serve.