Bacon, Potato and Leek Frittata

 

frittata

Breakfast, lunch or dinner is served! I tossed around some other names for this dish: Leftovers Pie, Crustless Quiche, Make-Ahead Magic for Overnight Guests, Zap-n-Go Anytime Meal Slices. Some of these are better than others, but they all would work. Frittata sounded a little fancier – worthy of the leeks I used in it this time, but it’s not a traditional frittata. It’s also not as heavy as a cream-laden quiche, but I think you get the idea. I’ve made similar versions without the leeks – just a lone, leftover baked potato and some bits from the Christmas ham. That was good too! But leeks work really well here and bring a much-needed glimmer of spring to the table.

Every time I buy and cook with leeks, I’m left wondering why I don’t have some in my fridge at ALL TIMES. Yes, they can be intimidating-looking at first – sometimes almost two feet long, and often covered with dirt and grit. (To me that just says “fresh” and “minimally handled”.) They’re worth the effort to clean up, though. Leeks are like onions after charm school: less of an edge, a little more refined, with a more colorful personality. I’m stocking up from now on! Corn & Leek Chowder on deck for the weekend.

Bacon, Potato and Leek Frittata                                  Click Here for Recipe Only                          

Serves 8

  • 2 large leeks
  • 4 slices bacon, cut into ½” slices
  • 1 tablespoon unsalted butter
  • ½ teaspoon kosher salt
  • ¼ cup water
  • 1 russet or Yukon gold potato, cooked and cut into ½” cubes (leftover or steamed)
  • ½ cup grated gruyère cheese (about 2 oz.)
  • 8 large eggs
  • 1 cup ricotta cheese (whole milk or part skim)
  • ½ cup finely grated parmesan cheese
  • 1 teaspoon kosher salt
  • Freshly ground black pepper

Heat oven to 350F.

Whittle dark green tops off the leeks as if sharpening the tip of a pencil with a jackknife. (If you cut straight across, you’ll be wasting the tender light green parts in the center.) Cut off root end, and then slice leeks crosswise into ½” pieces. Then place sliced leeks into a bowl of cold water (or the bowl of a lettuce spinner) and swirl to wash off all grit. Let leeks sit in the water a few minutes to let all the sand/dirt to sink to the bottom. Because gritty leeks are a bummer, I repeat this step before spinning the leeks dry.washing leeks

In a large pot or Dutch oven over medium-high heat, cook bacon until crisp. Drain on paper towel and set aside. Remove all but about a teaspoon of bacon fat from the pot. (If you’re all about the bacon, you could leave all of the grease and omit the extra butter in the next step, but I felt like that was too much bacon flavor and it overpowered the delicate leeks.)

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To the same pot, add 1 tablespoon butter, leeks and ½ teaspoon kosher salt. Stir and cook for about 5 minutes until leeks have started to soften. Add ¼ cup water to deglaze the pot, scraping up any leek bits from the bottom. Reduce heat to medium and cover pot for another 5 minutes, until leeks are tender. Turn off heat and keep pot covered.

Why use two pans when one will do?

Why use two pans when one will do?

 

Just let the softened leeks hang out in the covered pot to make sure they're good and tender.

Just let the softened leeks hang out in the covered pot to make sure they’re good and tender.

In a 9” pie pan, scatter potato cubes across the bottom. Then scatter cooked bacon, gruyère cheese and leeks.

If you don't have a cooked potato on hand, you can steam one quickly if you slice it before cooking. Then slip the peel off afterwards, if desired.

Note: If you don’t have a cooked potato on hand, you can steam one quickly if you slice it before cooking. Then slip the peel off afterwards, if desired.

Steaming a potato. Yukon Golds will be a little less grainy than a russet/Idaho potato, but both will work.

Steaming a potato. Yukon Golds will be a little less grainy than a russet/Idaho potato, but both will work.

Potato skins slip right off after steaming.

Potato skins slip right off after steaming.

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In a large bowl, beat 8 eggs with ricotta cheese, grated parmesan, kosher salt and pepper until smooth. Pour into pie pan over other ingredients.

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Bake in the middle of the oven for 50 minutes to 1 hour, or until top is golden brown and center is cooked through. (A toothpick or bamboo skewer inserted into the center should come out clean.) DSC_0695

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The center may not get browned; that’s OK as long as it’s set and the toothpick comes out clean.

 

Serve hot or at room temperature. Can be made several days ahead. Reheat slices in the microwave (about 1 minute).

12 thoughts on “Bacon, Potato and Leek Frittata

  1. I’ve been a big fan of frittatas all my life and make them very often–my favorite being potato and egg, but use whatever vegetables I have around; e.g., peppers (fresh or roasted), zucchini, mushrooms, asparagus, etc. I’ve never made one that includes leeks, but will definitely give this a try–it sounds like a perfect combination and is making my mouth water!î

  2. This looks like a great and easy recipe. I have a similar recipe from Auntie Myrtle (although it is quite differently similar), a dinner and left-over standby. Because of the vegetarian in the household I delete the bacon, and it still is good, your recipe will be great too.

  3. Yum! Looks delicious and your corn & leek chowder sounds delicious too. I think I will add it to our meal plan for next week! I was wondering if you have ever used the frozen leeks from Trader Joe’s. I usually prefer fresh ingredients, but I also like things to be easy:)

  4. Hi Heather – I have indeed used TJ’s frozen leeks before (always happy for a shortcut myself!) I think they’re best in soups (pureed potato leek) or braised dishes, so that the leeks can become fully tender. You could try them in this dish, though I’d probably still want to cook them before adding to the frittata. (To make sure they’re tender and to let the excess moisture evaporate.) Let me know how it goes!

  5. yumm. love leeks, my favourite allium. and the national vegetable of wales, where i was born. random fact of the day… making this for your sister’s party on friday, at her request🙂 (& there’s another jo commenting on here! we are everywhere…)

    -Seattle Jo

      • i did indeed make it! so your sis wanted them in little squares as finger food, so i poured in half the egg mixture, then added the fillings, then topped with the last half of the egg mixture, just so it would hold together firmly (and hold the potato & such in) for such small pieces. also, as i was feeling springy, i added some chopped fresh sorrel, which added a lemony, herbal note too. turned out great, thanks for the fab recipe! -SeaJo

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