If you’re looking for a light yet tasty alternative to the classic skillet frittata, this baked frittata with potatoes and leeks is the ideal solution. The secret of its unique flavor lies in the pre-cooking of the vegetables: the potatoes sautéed with garlic and rosemary perfectly complement the sweetness of the sliced leek. Baking it in the oven, inside a lasagna pan lined with breadcrumbs, gives it an irresistible crust while keeping the heart soft and flavorful. Perfect as a main dish or cut into cubes for a vegetarian appetizer.
If you love frittatas, try the baked frittata with ricotta and zucchini, the ricotta frittata, folded frittata with zucchini and cheese, omelet with creamy potatoes.
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OTHER EGG RECIPES
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Preparing Baked Frittata with Potatoes and Leeks
- 28 oz potatoes
- 1 large leek
- 4 tbsp extra virgin olive oil
- 1 clove garlic
- 1 sprig rosemary
- 8 eggs
- to taste salt and pepper
- 1 tbsp breadcrumbs
Steps for Preparing Leek and Potato Frittata
Start by washing and peeling the potatoes. Cut them into regular chunks and sauté them in a pan with a drizzle of oil, a clove of garlic, and a sprig of rosemary. This step will allow the potatoes to absorb flavors and create a tasty base.
While the potatoes cook, clean and thinly slice the leek. Once the potatoes are almost ready, remove the garlic and rosemary and add the leeks. Finish cooking until the vegetables are tender. Adjust with salt and pepper, then turn off the heat and let cool completely.
In a large bowl, beat the eggs with a pinch of salt, pepper, and plenty of grated Parmesan. When the vegetables have cooled, add them to the eggs and mix well to distribute the potatoes and leeks evenly.
Take a lasagna pan, brush it with a bit of oil all over the surface, and sprinkle it with breadcrumbs, making sure it sticks well even to the sides. Pour the mixture and level it. Bake in a preheated static oven at 350°F for about 30 minutes. (Cooking tip: The frittata is ready when the surface is firm and golden. If you prefer a darker crust, activate the grill function in the last 2-3 minutes.)
Tips Variants and Storage
TIPS FOR PERFECT RESULTS
The temperature of the vegetables: Make sure to combine the potatoes and leeks with the eggs only when they are warm or cold. If you add them boiling, the egg will start to coagulate immediately, ruining the final texture of the frittata.
Choosing the pan: To achieve a perfect crust, use a ceramic or metal pan (the classic lasagna pan). These materials transmit heat evenly, making the breadcrumb bottom golden and crispy.
Drying the potatoes: Before putting them in the pan, pat the potato chunks with a tea towel. If they are dry, they will immediately create that delicious crust without “steaming” in the oil.
The toothpick test: Just like cakes, insert a toothpick into the center of the frittata: if it comes out dry and without liquid egg residue, the cooking is complete.
DELICIOUS VARIANTS
Cheesy version: If you want to make the dish even richer, add cubes of smoked scamorza or well-drained mozzarella to the mixture. With the sweetness of the leeks, the smoky flavor is divine.
Touch of color: For a more colorful variant, you can add a handful of fresh spinach leaves or blanched carrot cubes along with the leeks: the color contrast between the egg yellow and the green will be beautiful.
Dairy-free: For a lighter version, you can omit the Parmesan and replace it with a tablespoon of nutritional yeast flakes or simply with plenty of chopped fresh chives.
Extra crunch: Try mixing sesame seeds or poppy seeds into the pan breadcrumbs. They will add a toasted note and an even more particular texture to the base of your frittata.
DELICIOUS VARIANTS
Cheesy version: If you want to make the dish even richer, add cubes of smoked scamorza or well-drained mozzarella to the mixture. With the sweetness of the leeks, the smoky flavor is divine.
Touch of color: For a more colorful variant, you can add a handful of fresh spinach leaves or blanched carrot cubes along with the leeks: the color contrast between the egg yellow and the green will be beautiful.
Dairy-free: For a lighter version, you can omit the Parmesan and replace it with a tablespoon of nutritional yeast flakes or simply with plenty of chopped fresh chives.
Extra crunch: Try mixing sesame seeds or poppy seeds into the pan breadcrumbs. They will add a toasted note and an even more particular texture to the base of your frittata.
STORAGE
In the fridge: The frittata keeps well for 2 days in an airtight container. It’s also great eaten cold or at room temperature.
How to reheat: To restore crunchiness to the breadcrumb base, heat it for a few minutes in a convection oven or in a well-heated non-stick pan. Avoid the microwave if you want to keep the crust crunchy.
Frequently Asked Questions
Can I prepare the vegetables in advance?
Absolutely yes! You can sauté potatoes and leeks in the morning for the evening (or the day before) and store them in the fridge. When it’s time to eat, just beat the eggs, add the cold vegetables, and bake. It’s a great trick for those who have little time in the evening.
Why did the frittata puff up during cooking and then deflate?
Yes, it’s completely normal. The egg in the oven tends to create air bubbles and puff up like a soufflé, but once out of the heat, it settles and compacts. Don’t worry, the flavor and internal texture will remain perfect.
Can I use parchment paper instead of breadcrumbs?
You can do it if you’re afraid the frittata might stick, but you’d lose the crunchy crust that breadcrumbs provide on the oiled base. If you decide to use parchment paper, I suggest sprinkling a bit of breadcrumbs on the frittata’s surface before baking to maintain the “crunch” effect.
