My summer break is very quickly drawing to an end.  I’ve done a good bit of cooking and freezing over the past few months – and that’s something I really do year-round.  If I’m making Beefy Mac, I’ll double the batch and freeze half.  The same goes for my Asian Lettuce Wraps and most of my casseroles.   It just makes it so much easier when I’ve had a rough day and don’t feel like cooking.  Or when money’s tight!

I’ve also gotten to create several recipes over the summer.  This is one of them.

I don’t cook with leeks much, but I really like their mild oniony flavor.  And potatoes?  The tribe loves the spud!  Eggs?  I seriously buy two 18-pack cartons of eggs every week.  Eggs are cheap and nutritious and I use a lot of them.  This great recipe uses all three ingredients and tastes SO good!


Potato Leek Frittata

  • 40-ounce bag of baby Yukon gold potatoes, washed
  • 2-3 tablespoons of olive oil (twice)
  • 1 teaspoon of salt (twice)
  • 1 leek, sliced thinly
  • 1 dozen eggs, beaten with 1 teaspoon of salt and 1/2 teaspoon of black pepper
  • Sour cream and sliced green onions for garnish

Preheat the oven to 400 degrees.  Spray a large baking dish with nonstick spray.

Slice each potato into 1/4-inch slices.  Drizzle olive oil into a large skillet and add about half of the potato slices.  Sprinkle with salt and cook on high, turning occasionally until both sides are browned and potatoes are tender.  Remove from the skillet and pour the slices into the prepared baking dish.  Add more oil to the pan to cook the second half of potato slices.  Salt and cook until golden and tender.  Pour into the baking dish and spread the potato slices evenly in the baking dish.  Add a little more oil, if necessary and add the leeks.  Sautee until softened and just beginning to brown.  Add evenly to the top of the potatoes.  Pour the beaten eggs over the top.

Bake for 30 minutes – or until middle is completely set.  Slice into squares and serve.

Well Duh #1:  Yes, you really need to cook the potatoes in two batches.  I didn’t and overcrowded my pan.  It took FOREVER to get them all cooked!

Well Duh #2:  I only use the white part of the leek.  I just sliced off the root end and then sliced the leek really thinly.  Think of it as a giant green onion!  BIG TIP:  Leeks can sometimes be sandy.  If you see any grit while slicing your leek, just place the slices in a strainer and rinse under cool water until the sand or grit is gone.  Dry the slices between paper towels  before sauteeing.

Well Duh #3:  You could add a little shredded cheese to the top, if you like.  I would suggest white cheddar or gouda.

Well Duh #4:  If you’re afraid of leeks, you can use about half of a small, mild onion, sliced thinly.

The tribe gobbled this up and loved it!  Christopher added a little salsa to his.  This dish is elegant and pretty while also being hearty and filling.  It was dinner for us, but it would also be a great breakfast or brunch dish, too!

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