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Potato and Leek Frittata

Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins


  • 2 tablespoons extra virgin olive oil
  • 1 garlic clove minced
  • 1 heaping cup sliced leeks about 1 small leek
  • salt and pepper to taste
  • ½ teaspoon dried thyme
  • 2 small red potatoes Blade D, noodles trimmed
  • 10 large eggs beaten (stir in ¼ cup grated Parmesan cheese, optional, for flavor)


  • Preheat the oven to 425 degrees.
  • ?Heat half of the oil in a 10” oven-safe skillet over medium-high heat. Once oil is shimmering, add the leeks and garlic and season with salt and pepper. Cook for 3 to 5 minutes or until leeks are soft. Season with thyme and let cook for 30 seconds more. Transfer to a plate with tongs.
  • ?Then, in the same skillet, add in the remaining oil and once shimmering, add the potato noodles and season with salt and pepper. Toss and cook for 7 to 10 minutes or until noodles are mostly wilted. Then, sprinkle over with leeks, spreading everything around evenly in the skillet.
  • ?Pour the eggs evenly over the frittata and season with pepper. Let cook for 2 minutes or until eggs set on the bottom.
  • ?Bake the frittata in the oven for 10 to 15 minutes or until eggs are cooked through and edges are lightly brown. When pierced with a toothpick, the toothpick should come out clean. Remove from the oven and divide into four to six slices.