← All recipes

🍽️ Crispy Potato and Leek Frittata

256 kcal · 30 min · 4 servings

Ingredients

• 500 g potatoes (, firm-cooking)
• 2 tbsp oil
• salt
• pepper from the mill
• 2 stalks leek
• 8 eggs (size M)
• fats (for the pan)
• parsley (for garnishing)

Instructions

1. 1. Peel the potatoes and wash them thoroughly.
2. 2. Slice the potatoes into thin rounds.
3. 3. Heat the oil in a non-stick pan.
4. 4. Add the potato slices to the hot pan.
5. 5. Sauté the potatoes for 10 minutes over medium heat.
6. 6. Season the potatoes with salt and pepper.
7. 7. Remove the tough outer leaves from the leek.
8. 8. Wash the leek thoroughly.
9. 9. Slice the leek into thin rings.
10. 10. Whisk the eggs in a bowl.
11. 11. Season the eggs with salt and pepper.
12. 12. Grease a shallow baking dish well.
13. 13. Spread the sautéed potatoes evenly in the baking dish.
14. 14. Distribute the leek rings over the potatoes.
15. 15. Pour the seasoned eggs over the potato and leek mixture.
16. 16. Preheat the oven to 200 degrees (convection: 180 degrees, gas: setting 3).
17. 17. Bake the frittata in the oven for 35 to 40 minutes.
18. 18. Cut the finished frittata into pieces.
19. 19. Garnish the frittata with fresh parsley.
20. 20. Serve the frittata warm.

Nutrition per serving

• kcal: 256
• Protein: 12 g · Fett/Fat: 15 g · Carbs: 17 g