Think potato leek soup but in frittata form. It is heavenly!
Potato-Crusted Leek Frittata
Equipment
- 1 9-inch, oven-safe pan, preferably enameled cast iron, like Le Creuset
- 1 mandoline
Ingredients
- 1 large leek
- 3-4 medium potatoes, such as Yukon Gold or Russet
- 8 eggs
- ½ cup heavy cream
- 3 tbsp butter
- salt and pepper
- goat cheese, optional
- chives, optional
Instructions
- Preheat the oven to 375 degrees.
- Start by trimming off both ends of the leek and slicing it lengthwise down the center. Wash well in cold water and shake off any excess water. Chop the leeks into 1 inch pieces.
- Place the pan over medium high heat (this should be the same pan you will use to make the frittata) and melt 1 tbsp of butter. Add the leeks and a pinch of salt and pepper, and cook for about 5 minutes or less, until the leeks are just starting to soften. Remove leeks from the pan and place in a bowl.
- Next, wash and dry the potatoes, then set the mandoline on the thinnest setting. Slice the potatoes, placing each batch in cold water while you finish slicing the rest. Once finished, pour off the water and pat the potatoes dry with a kitchen towel.
- Using the same pan, melt 2 tbsps of butter over medium high heat. When the pan is hot and the butter is melted, start layering the potatoes into the pan in a circle, covering the entire bottom of the pan and the edges. Continue to cook the potatoes over medium heat for at least an additional 10 minutes, or longer if you prefer crispier potatoes.
- In a bowl, whisk together the eggs and heavy cream with a 1/2 teaspoon of salt and a 1/4 teaspoon of pepper. Pour the mixture into the potato crust and add the leeks evenly to the top. Add freshly cracked pepper and place the dish in the oven to bake for 20-25 minutes. The eggs should not jiggle when you shake the pan. Allow the frittata to cool for 10 minutes.
- Top with chives and flaky salt, then slice and serve with crumbled goat cheese.
