Filling Potato and Leek Frittata

Filling Potato and Leek Frittata


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Potato frittata! You will get lost in this light and fluffy leek frittata dish completed with mozzarella and parmesan.

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Time needed

15 min preparation + 30 min cooking

Serving Size / Yield

4 servings


  • 1 tablespoon butter
  • 2 leeks, white and light-green parts thinly sliced
  • 2 cups shredded potato
  • 8 eggs
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan-Reggiano cheese
  • salt and ground black pepper to taste

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Preheat oven to 350F and grease a medium baking dish.
Heat butter in a skillet over medium heat. Cook and stir leeks and potato in the melted butter for about 8 to 10 minutes. Then pour leek mixture into the prepared baking dish.
Beat and combine eggs, mozzarella cheese, Parmesan-Reggiano cheese, salt, and pepper together in a bowl. Then, pour egg mixture over leek mixture.
Bake in the oven for 20 to 25 minutes. Let cool and serve.

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