If you fancy a generous, flavorful one-dish meal, you must try this tall frittata that combines flavors from the sea, the forest and the garden. Yes… because among its ingredients there are juicy shrimp, delicate champignon mushrooms, tender potatoes and leeks. It’s soft, rich, ideal to serve warm or at room temperature and perfect to enjoy with family or friends. So… what are you waiting for? Heat the pan and get to work.
Other frittata recipes you might be interested in:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Cooking time: 40 Minutes
- Portions: 4 Servings
- Cooking methods: Stovetop, Microwave
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the tall frittata
- 4 oz leek (weight after trimming)
- 7 oz shrimp tails (frozen)
- 14 oz potatoes (weight after trimming)
- 11 oz champignon mushrooms (weight after trimming)
- 6 eggs (medium)
- 2 oz grated Grana Padano (or Parmesan (about 1/2 cup))
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Peeler
- 1 Container for microwave
- 1 Pan small
- 1 Bowl large
- 1 Pan double omelette pan, 10 in diameter
- 1 Brush
Preparation of the tall frittata with flavors of sea, forest and garden
Peel the potatoes, wash them and cut into not-too-large chunks. Then put them in a glass container with a couple of tablespoons of water, cover and cook in the microwave for 5 minutes at 750 W. They should be just tender because they’ll finish cooking in the pan. Alternatively, you can cook them by plunging them into boiling salted water and timing about five minutes from when the water returns to a boil. Drain them and set aside.
Thoroughly pat dry the thawed shrimp tails with paper towels and roughly chop them. I thawed them by moving them from the freezer to the refrigerator the night before. Alternatively, you can also sauté them directly from frozen in a very hot pan, removing all the water they release before continuing to cook. Cook the shrimp pieces over high heat for a couple of minutes, stirring very often and seasoning with salt only at the end. They should turn pink. Set them aside.
Clean the champignon mushrooms by removing the earthy part of the stem and gently rubbing them with a damp cloth (wash briefly under running water only if they are very dirty and dry them well). Then slice them.
Clean the leek by removing the darker green part, the outer sheath and any root threads. Wash it well under running water and slice into rounds.
Heat about 2 tablespoons of oil and a few tablespoons of water in the pan where the frittata will later be cooked. (I used a double pan which is very convenient. If you want to buy it you can find it online by clicking HERE). Then add the leek rounds and cook over medium-low heat for 5-6 minutes, stirring occasionally. When cooked they should be soft but not browned.
At this point, add the mushrooms, increase the heat and continue cooking until they have released all their water. This will take about 6-7 minutes. Stir often and lightly salt at the end.
Then add the potatoes and let them absorb the flavors for 2-3 minutes. Then turn off the heat and let cool slightly.
In a very large bowl crack the eggs, season them with a generous pinch of salt, a generous grind of black pepper and beat them with a small hand whisk just long enough to combine yolks and whites.
Then add the grated cheese and mix again.
Now add the shrimp and the leek, mushroom and potato mixture. Mix carefully to perfectly combine all the ingredients.
Put everything back into the pan and level the mixture well. If you are using this type of pan, make sure both surfaces are well oiled.
Close and cook over low heat for 10 minutes. Then flip and continue cooking on the second side for another 8 minutes. When cooked, transfer the tall frittata with flavors of sea, forest and garden to a serving plate and let it cool slightly before serving. Enjoy! Paola
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