Description
This leek bacon potato frittata is so delicious and uses just 6 main ingredients (plus salt, pepper)! It’s the perfect springy brunch to feed a crowd or to make for meal prep!
Ingredients
Scale
- 3 cups baby yellow potatoes, cut into ½-inch cubes
- 1 large leek (white and light green parts only), thinly sliced
- 8 slices bacon, chopped
- 1 dozen (12) large eggs
- 1/2 cup half and half (can substitute milk or heavy cream)
- 1/4 teaspoon black pepper (plus more to taste)
- Salt (for boiling potatoes and to taste)
- Butter or cooking spray (for greasing skillet)
Optional for Serving:
- Sliced avocado
- Green salad
Instructions
- Prepare Pan and Preheat Oven: Preheat oven to 375°F (190°C). Generously grease a 12-inch cast iron skillet or similar oven-safe baking dish with butter or cooking spray. Set aside.
- Boil Potatoes: Place the cubed potatoes in a medium pot and cover with cold water. Add a generous pinch of salt. Bring to a boil and cook for 10 minutes, or until the potatoes are just barely fork-tender (don’t overcook). Drain thoroughly in a colander and let cool slightly.
- Clean Leeks: While the potatoes boil, thinly slice the white and light green parts of the leek. Place the sliced leeks in a large bowl of cold water. Swish them around vigorously to release any dirt or grit trapped between the layers. Let sit for a few minutes for the dirt to sink, then carefully lift the leeks out of the water, leaving the grit behind. Drain the leeks well.
- Cook Bacon: Heat a large skillet (the same one you’ll bake in if using cast iron) over medium to medium-high heat. Add the chopped bacon and cook, stirring occasionally, until crispy. Using a slotted spoon, transfer the cooked bacon to a plate lined with paper towels to drain. Pour off all but about 2 tablespoons of the bacon fat from the skillet (reserve or discard the rest).
- Sauté Leeks: Add the cleaned and drained leeks to the skillet with the reserved bacon fat. Sauté over medium heat for 5-7 minutes, stirring occasionally, until the leeks are tender and softened. Remove from heat and let cool slightly.
- Prepare Egg Mixture: In a large bowl, whisk the eggs until beaten. Add the half and half and 1/4 teaspoon black pepper. Whisk until light and fluffy.
- Combine Filling: Chop the cooked bacon. Add the chopped bacon, sautéed leeks, and slightly cooled boiled potatoes to the egg mixture. Stir gently to combine.
- Bake Frittata: Pour the egg mixture into the prepared greased skillet or baking dish. Bake for 25-30 minutes, or until the center is set (no longer jiggly) and the edges are golden brown.
- Serve: Let the frittata cool slightly in the skillet for a few minutes before cutting into wedges. Serve warm with sliced avocado and a green salad, if desired.
Notes
- 6 Ingredients: This recipe highlights 6 main components (Potatoes, Leek, Bacon, Eggs, Half-and-Half, Pepper). Salt and cooking fat are usually considered staples.
- Cleaning Leeks: Leeks trap a lot of dirt. Soaking and rinsing as described is the best way to clean them thoroughly. Use only the white and light green parts.
- Potatoes: Use waxy potatoes like Yukon Gold or baby yellow potatoes that hold their shape. Boil until just tender.
- Bacon Fat: Cooking the leeks in bacon fat adds flavor, but you can discard it and use olive oil if preferred.
- Doneness: The frittata is done when the center is fully set. A knife inserted near the center should come out clean. Be careful not to overbake, which can make eggs rubbery.
- Storage: Store leftover frittata covered in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven, or enjoy cold.