Recipe Contest Entry #2: Potato-Leek Frittata

Print Friendly, PDF & Email

Since I welcomed breakfast recipes for the recipe contest, I was thrilled to receive Sherry Kline’s Potato-Leek Frittata meal idea.  She supplied a basic and base frittata that can be loaded up with all kinds of options.  I made the basic recipe and I loved how easy this was to prepare and how this can work for a Sunday brunch, breakfast for dinner night and for visiting company, too.  I love the variations that Sherry offered with the recipe, so I will include those at the end of the recipe.  If you make this, tell us what additions you make your final frittata since there are so many options.  So read on to see Sherry’s Potato-Leek Frittata….

Potato-Leek Frittata

What You Need:


1 Tablespoon Olive Oil

1 leek (white and light green parts only) halved lengthwise, rinsed well and thinly sliced (1 cup)leek

2 cups cooked, cubed, peeled potato

salt and pepper to taste

8 large eggs, lightly beaten

1/2 cup ricotta cheese

What You Do:

1.  Preheat oven to 425 degrees.

2.  Sherry says that you can use leftover baked potatoes that have been refrigerated.  They are easy to peel and cube.  Sherry has also used frozen Southern-style hash browns.  She says that if they are still frozen, brown them up quickly in a little butter or olive oil in a small skillet and then add them to the frittata.  If defrosted, add them to the frittata or saute them beforehand, which adds a little crispness to the recipe.  For my recipe, I cooked, peeled and cubed the potatoes and they were good.

3.  In a 10-inch oven proof non-stick skillet, (I used my rod iron skillet) heat oil over medium high.  Add leek and potato, season with salt and pepper and cook until leek is translucent, about 5 minutes. leek and potato

4.  Add eggs, ricotta and season with salt and pepper.  Stir to combine.  Cook, undisturbed, until edges are set, for about 2 minutes.  frittata in panTransfer skillet to oven and bake until top of frittata is just set, about 10 to 13 minutes.  Invert or slide frittata onto a plate and cut into 6 wedges.  After I loosened sides with a spatula, mine slid right out.  Serve warm or at room temperature.

My family liked it, but definitely wants me to try some of Sherry’s yummy variations….

*Spinach and onion frittata:  swap one small yellow onion, thinly sliced (1 cup) for leek and 2 cups fresh spinach for potato in step 1.  Switch 1/2 cup crumbled cooked bacon (5 slices) for ricotta in step 2.

*Ham, zucchini and Gruyere frittata:  Swap 1 cup coarsely chopped sliced deli ham (5 ounces) for leek and 2 small zucchini, sliced into 1/4 inch half-moons (2 cups) for potato in step 1.  Switch 1/2 cup grated Gruyere cheese (1 1/2 oz) for ricotta in step 2.

*Tomato, scallion & cheddar frittata:  Swap 1 bunch scallions, thinly sliced (1 cup) for leek and 2 cups grape tomatoes for potato in step 1.  Switch 1/2 cup grated cheddar cheese (1 1/2 oz) for ricotta in step 2.

And one week later, my family tried it with cheddar and bacon added and it was yummy!  Thank you Sherry for this fantastic recipe that you can do so much with.  Good luck in the contest!


  1. How flattered am I that you not only tried my frittata, but you posted it on your website! Thank you, Rachel, for the honor and fun factor! It is one of my favorite Go To recipes, for sure. Just the other night I made it with bacon, canned-diced green chiles and jack cheese and in two words: YUM MEE! I had sour cream and salsa to mound on top which, of course, made it perfect! One of the best parts about it is you can put whatever you want in it. Thanks, again, dear friend! sher

    • says:

      And thank you, Sherry for taking the time to share this yummy recipe with us. I can’t wait to try your bacon, diced green chiles and jack cheese combo. Sounds great!