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    Home » Main Dishes » Potato Frittata Recipe with Leeks

    Potato Frittata Recipe with Leeks

    June 20, 2020 , Updated July 5, 2021 Maria 8 Comments

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    A cast iron pan with a cooked potato frittata.

    This stovetop to oven skillet Potato Frittata recipe is one of the easiest egg dishes you can conveniently make throughout the year. Great for breakfast, brunch or dinner.

    A golden potato frittata in a cast iron pan.

    Once you realize how easy and versatile it is to make frittatas, you will be making them throughout the year.

    Not only are they great to use up any leftover cooked vegetables, but they are a great way to showcase seasonal vegetables. 

    In the spring, this asparagus frittata will become your go-to egg dish.

    When it seems that everyone wants to give you their summer squash during those hot summer days, this zucchini frittata with ricotta makes a quick light meal, especially when you serve it with a tomato mozzarella salad. 

    Throughout the rest of the year, especially during the fall, the focus is on potatoes.

    No one will be able to resist the classic combination of potatoes and leeks in this Italian frittata.

    A potato egg frittata in a cast iron pan.

    Mise en place

    Adjust the oven rack to the upper-middle position and preheat the oven to 350°F /175°C.

    Two red potatoes in a pot of water.

    Next, place 2 red medium potatoes, with the skin, in a large pot of cold salted water. Make sure all the potatoes are well submerged by at least 2 inches of water. Bring to a boil, then reduce to a simmer and cook for 20-25 minutes or until a sharp knife can easily pierce through them.

    When they are ready, drain, and when cool enough to handle, dice them. Feel free to leave the skin on or off, whatever you prefer. 

    The white part of one leek in teh process of being chopped.

    Prep the parsley and leek: Next, chop about 2 tablespoons of flat-leaf Italian parsley and thinly slice the white part of 1 leek. If you don’t have leeks, replace them with ½ cup of minced onion. Make sure to rinse and clean the leeks properly. 

    Eggs, cheese and parsley being combined in a bowl.

    Prep the eggs: In a bowl, beat together 6 eggs, 2 tablespoons of chopped parsley, ¼ teaspoon of salt and ¼ teaspoon of pepper with a fork. Whisk until well blended. Stir in ⅓ cup of grated provolone or mozzarella. Do not overbeat. 

    Instructions

    Over medium heat, heat 2 tablespoons of olive oil in a 10-inch cast-iron pan. You can also use a nonstick oven-proof pan.

    Sauteed leeks in a cast-iron pan.

    Add the sliced leek and saute for 5 minutes or until softened, stirring occasionally.

    Diced potatoes in a cast iron pan.

    Add the diced potatoes; stir gently with the leeks to combine properly together—season with salt and pepper.

    Spread evenly in a single layer and cook for 1-2 minutes.  

    Pour the egg mixture over the leeks and potatoes in the pan and stir gently to combine.

    As the mixture begins to set and the bottom firms up, use a spatula or wooden spoon to lift the edge closest to you and allow the uncooked egg mixture to run underneath. Tilt the pan as you do this. 

    Continue in this fashion until the top is no longer runny and the egg mixture is almost set. It should begin to pull away from the sides. 

    Sprinkle 2 tablespoons of grated cheese evenly over the top. 

    Place the pan in the preheated oven.

    Bake for about 2-4 minutes until the center is set, dry to the touch and lightly browned.

    Let stand a few minutes, run a spatula around the edge, and slide gently to a serving plate.

    Optional: Garnish with extra parsley, basil or sliced green onions. 

    Slice into wedges and serve it hot, at room temperature or cold.

    Tips

    • Do not overbeat the eggs as this toughens the texture of the final product. 
    • Once removed from the oven, the residual heat of the skillet continues to cook the frittata. Therefore, it is important to remove the skillet from the oven as soon as the center is set and has just a little jiggle to it. 
    • If desired, broil the frittata for 1 minute to achieve that golden color.
    • Serve your frittata hot, at room temperature or even cold. 
    • The leftover frittata will keep refrigerated for up to 5 days. 

    Substitutions

    • Replace the leek with ½ cup of minced onion.
    • The parsley can be replaced with thyme or marjoram.

    Leftover potatoes

    Leftover potatoes, whether roasted, air-fried or boiled, are great to use in this egg frittata. Economical and tasty! 

    What to serve it with

    This Italian-style omelet pairs perfectly with almost any salad. This easy-to-make tomato cucumber or arugula salad is a great healthy option. It’s also wonderful with roasted cherry tomatoes or a side dish of shaved Brussels sprouts. 

    A slice of potato frittata in a white plate served with Italian tomato cucumber salad.

    Recipe source

    My mom made the best potato dishes.

    Whether they were oven roasted, shaped into croquettes, combined with swiss chard, baked with onion and tomatoes to make this delicious Italian potato recipe or combined with green beans to make her very popular potato salad, the truth is that I loved them all. 

    It would probably come as no surprise if I told you that she would also make the best frittata recipe with potatoes. 

    So often, she would use the leftover boiled potatoes from making gnocchi, combine them with onions and make a frittata. Economical and delicious, every single time.

    As you can see, I opted to replace the onions with leeks. They are a little less pungent and combine wonderfully with potatoes. 

    I foresee making and sharing a few more frittata recipes with all of you. 

    So make sure you sign up for my newsletter for weekly updates. I wouldn’t want you to miss any of the recipes! 

    THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

    Ciao for now,

    Maria 

    ★★★★★ If you have made this Italian potato frittata recipe, I would love to hear about it in the comments below and be sure to rate the recipe!

    Recipe

    Potato frittata in a cast iron pan.

    Potato Frittata

    This stovetop to oven skillet Potato Frittata recipe is one of the easiest egg dishes you can conveniently make throughout the year. Great for breakfast, brunch or dinner.
    5 from 3 votes
    Print Save RecipeSaved! Pin Rate
    Course: Main Course
    Cuisine: Italian
    Prep Time: 25 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 4 servings
    Calories: 283kcal
    Author: Maria Vannelli RD
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    Ingredients

    • 2 medium red potatoes with skin, 8 ounces (225 grams)
    • 2 tablespoons olive oil
    • 1 large leek white part only, thinly sliced
    • 6 eggs
    • 2 tablespoons parsley fresh, chopped
    • ¼ teaspoon salt
    • ¼ teaspoon pepper
    • ⅓ cup provolone or mozzarella shredded
    • 2 tablespoons Parmesan cheese freshly grated

    Instructions

    • Adjust the oven rack to the upper-middle position and preheat the oven to 350°F (175°C).
    • Place the potatoes in a large pot of cold salted water. Make sure all the potatoes are well submerged by at least 2 inches of water. Bring to a boil, then reduce to a simmer and cook for 20-25 minutes or until a sharp knife can easily pierce through them.
      When they are ready, drain and dice evenly.
    • While the potatoes are simmering chop the parsley and leeks (thinly sliced). Also, combine the ingredients for the egg mixture (eggs, parsley, salt and pepper). Whisk until well blended. Stir in the grated provolone or mozzarella. Do not overbeat. 
    • Over medium heat, heat the olive oil in a 10-inch nonstick oven-proof pan. You can also use a cast iron pan.
    • Add the sliced leek and saute for 5 minutes or until softened, stirring occasionally.
    • Add the diced potatoes; stir gently with the leeks to combine properly together. Season with salt and pepper.
    • Spread evenly in a single layer and cook for 1-2 minutes.  
    • Pour the egg mixture over the leeks and potatoes in the pan and stir gently to combine.
    • As the mixture begins to set and the bottom firms up, use a spatula or wooden spoon to lift the edge closest to you and allow the uncooked egg mixture to run underneath. Tilt the pan as you do this. 
    • Continue in this fashion until the top is no longer runny and the egg mixture is almost set. It should begin to pull away from the sides. 
    • Sprinkle 2 tablespoons of grated cheese evenly over the top. 
    • Place the pan in the preheated oven.
    • Bake for about 2-4 minutes until the center is set, dry to the touch and lightly browned.
    • Let stand a few minutes then run a spatula around the edge and slide gently to a serving plate.
    • Optional: Garnish with extra parsley, basil or sliced green onions. 
    • Slice into wedges and serve it hot, at room temperature or cold.
    Enhance Your Cooking Experience!SCROLL UP for essential step-by-step photos embedded in the article above. When available, videos can be found in the next section. These visuals are designed to help you achieve perfect results every time. Happy cooking!

    Notes

     
    Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 

    Nutrition

    Serving: 1serving | Calories: 283kcal | Carbohydrates: 21g | Protein: 14g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 255mg | Sodium: 363mg | Potassium: 627mg | Fiber: 2g | Sugar: 3g | Vitamin A: 978IU | Vitamin C: 14mg | Calcium: 140mg | Iron: 3mg
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    Filed Under: Breakfast and Brunch, Main Dishes

    About Maria

    Maria Vannelli is a retired dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. MrsD

      March 15, 2025 at 6:04 pm

      5 stars
      All these recipes sound so good I don’t know which to make first! I make what we simply call potato and egg which is to fry a couple of potato’s in evoo and then pour an eggs and milk mixture over them and fry on both sides. Then salt/pepper and put on a nice Italian club roll. You can also do this with peppers but I prefer the potato’s. My husband loves chard so that’s the one I am trying first. Thanks so much for all these great choices.

      Reply
      • Maria

        March 15, 2025 at 6:18 pm

        My pleasure MrsD! You really can’t go wrong with potatoes! Enjoy!

        Reply
    2. Evelyn

      October 05, 2024 at 7:52 am

      Great recipe… you don’t have to boil potatoes…. Just microwave

      Reply
      • Maria

        October 05, 2024 at 8:34 am

        Thanks Evelyn. Great suggestion.

        Reply
    3. Sue Siemens

      September 29, 2020 at 4:19 pm

      5 stars
      Oh my goodness…this recipe brings back childhood memories. This is the only frittata that I have ever known until I became an adult. On Sunday mornings after church my dad would make this in our (green)electric frying pan and place strips of green pepper on the bottom and the cooked potatoes were sliced and placed on the green peppers and the rest of the ingredients were poured over. Then the lid was placed on and we would wait until it was ready. I can smell it just writing about it. Thank you for all your wonderful recipes. I’m thankful to have a Canadian/Italian blog that I turn to (often) for many wonderful ideas.

      Reply
      • Maria

        September 29, 2020 at 6:58 pm

        Thank you so much for sharing Sue. Food memories are the best! Thanks so much for your support, I appreciate it.

        Reply
    4. Val

      July 02, 2020 at 9:57 am

      5 stars
      This was such a great recipe! Thanks so much for sharing!

      Reply
      • Maria

        July 02, 2020 at 10:44 am

        Thrilled to read this! Thanks Val!

        Reply

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    Hi, I'm Maria! a dietitian (retired) and full-time content creator. Join me as I share traditional Italian recipes from my youth to modern twists on classics using fresh and seasonal ingredients.

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