3 tb Butter 2 tb Oil 1 c Cooked potatoes (1/2" cubes) 2 ea Leeks, white part sliced 1 sm Onion, chopped 1/2 c Leftover cooked bite-size Vegetables 2 cl Garlic, minced 1/4 c Parmesan cheese, grated 1 tb Cilantro sprigs 5 ea Eggs 1/2 c Table cream Salt Black pepper Pinch cayenne pepper Salsa, optional In a medium skillet, heat 1 tablespoon of the butter and the oil. Add the leeks, onion and grlic and saute until soft. Add the potatoes and leftover vegetables and cook until potatoes are lightly browned. Remove from skillet and place potato mixture into a medium bowl. Add cheese and cilantro to bowl, toss and set aside. In another small bowl, combine eggs, cream, salt, black pepper and cayenne pepper and whisk until blended. Pour over potato/leek mixture. In the empty skillet, melt the remaining 2 tablespoonsof butter. Pour in the potato/egg mixture and cook slowly over low heat, piercing the top with a fork and gently lifting the bottom. Continue cooking until the bottom is brown and set. Slide omelet onto a dinner plate, invert the plate with the omelet back into the skillet and cook the remaining omelet side until brown. Serve with salsa.
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Potato & Leek Frittata
Breakfast, lunch or dinner! This Garlic & Herb Love Potatoes Frittata is good for any time of the day.
Potato and Leek Frittata
A new frittata recipe is always welcomed if you're a fan of savory breakfasts like we are. And, with ingredients like potato, leek, and ricotta, this dish is also quite healthy. It has a low amount of fat, only a bit of ricotta, needed for a bit of creamy texture. --------------------- Follow us on: Facebook: Instagram: Twitter: Pinterest:
AVA'S FLAVA EPISODE 159 POTATO LEEK FRITTATA
Potato and Leek Bake (Easy Meals)
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Potato & Pepper Frittata Recipe - Summer Vegetable Italian Omelet
Learn how to make a Potato & Pepper Frittata Recipe! Go to for the ingredient amounts, more information, and over 750 more Chef John video recipes! I hope you enjoy this Summer Vegetable Italian Omelet!