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Leek and Cheddar Potato Frittata
1 small frittata, cut into 4 wedges; serves 2 · Active 25 min · Total 55 min
Print recipe · PDFA leek and a few small potatoes can become a complete two-person frittata without an oven. The potatoes are simmered first, then folded into softened leeks before the eggs enter the skillet. A lid helps the center set gently on the stovetop. Choose a pan that sits securely on your burner and resist the temptation to turn the whole frittata onto a plate. Cutting wedges directly from the skillet is simpler in a small kitchen.
Wash the leek before shrinking the board space
Leeks often hold soil between their layers. Slice off the root and the tough dark-green leaves, split the white and pale-green part lengthwise, and wash carefully before slicing. The listed weight is the cleaned usable amount, not the whole untrimmed leek. A single large leek may be enough, but weighing after cleaning gives a more predictable depth of filling. Keep the slices fairly thin so they soften before the eggs begin to cook.
Two pans can share one burner
Start with the potatoes in the saucepan. While they simmer, wash the leek and beat the egg mixture. Drain the tender potato slices, set the pot in a stable heatproof position, and use the freed burner for the skillet. This sequence avoids balancing two hot pans on a stove that only fits one. The potatoes need to be tender before they go into the eggs; a set frittata cannot rescue a thick raw potato slice buried in its center.
Set the center without scorching the base
Once the eggs are added, lower the heat and keep the lid on. An overly fierce flame can brown the bottom before the middle is safely cooked. Check near the center with a thermometer and look for a set surface without liquid egg. A brief rest off the heat makes the wedges easier to lift. Steam collects under the lid, so lift it away from your face and hands. Serve two wedges per person, with the leeks and potato distributed through both portions rather than gathered in one corner.
Ingredients
- 9 oz small potatoes, scrubbed and cut into 1/4-inch (6 mm) slices (250 g)
- About 3 cups drinking-quality water for simmering the potatoes (720 ml), or enough to cover them
- 1 large leek, white and pale-green parts only, cleaned and thinly sliced (200 g prepared)
- 1 tablespoon unsalted butter (15 g)
- 2 tablespoons drinking-quality water for softening the leek (30 ml)
- 4 large eggs
- 3 tablespoons milk (45 ml)
- 1/2 cup grated mature Cheddar (60 g)
- 1/4 teaspoon fine salt (1.5 g)
- 1/4 teaspoon black pepper (0.5 g)
Set out
At least 2-liter (2.1-quart) saucepan, Colander, 9-inch (23 cm) nonstick skillet with snug lid, Mixing bowl and fork, Broad serving spatula, Instant-read thermometer, Knife and board
Allergens
Egg, Milk. Check labels and substitutions.
Make it
- Put the potato slices in the saucepan and cover with the cooking water. Bring to a boil, reduce to a simmer and cook for 8–10 minutes until a knife enters easily without breaking the slices apart. Drain well. Wash the leek carefully before slicing.
- Beat eggs, milk, Cheddar, salt and pepper together in the mixing bowl. Set aside only while cooking the leek; do not taste the raw egg mixture.
- Heat butter in the skillet over medium-low heat. Add the cleaned leek and the measured 30 ml water. Cover and cook for 6–8 minutes, stirring once or twice, until fully soft. Uncover and cook for another 1–2 minutes to evaporate visible water. Fold in the drained potatoes and spread them evenly.
- Pour the egg mixture over the vegetables and nudge the filling gently so egg reaches between the slices. Cover, reduce to low and cook for 12–16 minutes until the middle is set with no liquid egg and reaches at least 160°F/71°C. Extend the low-heat cooking if needed; avoid scorching the base. Do not invert the hot skillet.
- Remove from the heat, rest covered for 3 minutes, then lift the lid away from your face. Cut into four wedges and serve two wedges per person with the broad spatula.
Park before using a loaded skillet
Cook only while safely stopped. Keep the handle turned away from the walkway and have the serving plate ready so nobody needs to pass a hot pan through the vehicle.
Timing
Prep overlaps the potato simmer. Total includes bringing water to a boil, softening the leek, setting the eggs and the short rest.
A useful detail
A very broad pan makes a thin, easily overcooked frittata; use the stated pan size. The potato slices must already be tender before the eggs are added.
Another way
- Use the same weight of grated Gruyère instead of Cheddar; milk remains an allergen.
- For a softer onion flavor when leeks are unavailable, use 200 g thinly sliced mild onion and allow an extra 3–5 minutes to soften it.
Keep it well
Refrigerate leftover wedges promptly in a shallow container within 2 hours, or 1 hour above 90°F/32°C, at 40°F/4°C or below. Use within 3 days. Reheat once to 165°F/74°C throughout. Keep raw eggs and milk chilled until preparing the recipe.