Potato, Leek, and Jalapeno Frittata

Potato, Leek and Jalapeno Frittata2

This is an easy egg dish to make when you have guests for breakfast or brunch. The recipe is so versatile, you can add just about any ingredient you fancy and it makes an impressive main dish or side for your table. In fact, the combination of eggs, grated potatoes, and cheese, makes this an all-in-one full breakfast. Add some blueberry pancakes, and you can skip the trip the your local diner!

If you try this recipe with a combination of ingredients that you love, please share the recipe with me and the rest your fellow readers.

Potato, Leek, and Jalapeno Frittata
3 tablespoon butter
3 cups grated potatoes
3 cups sliced leeks, white and light-green parts thinly sliced
3 jalapeno peppers, seeds and membranes removed and finely chopped
8 eggs
¾ cup grated mozzarella cheese
½ cup grated Parmesan-Reggiano cheese
1 teaspoon salt
½ teaspoon ground black pepper

Grease a nine-inch pie dish. Preheat oven to 350 degrees F (175 degrees C).

Heat butter in a skillet over medium-high heat. Add potato, leek, and jalapeno. Stir and cook for about eight minutes, until potatoes are softened. Cool for a few minutes and then spread evenly on the bottom of the pie dish. You can even do this a day ahead. Cover with a saran wrap and keep refrigerated until you are ready to make the frittata.

In a large bowl beat eggs, mozzarella cheese, Parmesan-Reggiano cheese, salt, and pepper. Pour egg mixture over the potato, leek and jalapeno mixture. Bake for 25-30 minutes. Test to make sure that the eggs are set and the top is golden brown. Garnish each slice with a leek knot as seen in the picture. This frittata makes a beautiful dish for brunch.

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