This Caramelized Leek and Potato Frittata is a one-pan wonder that feels both rustic and elegant. The slow-cooked leeks become meltingly soft and sweet, pairing perfectly with creamy potatoes and fluffy eggs. It’s a forgiving, flexible dish perfect for brunch or dinner.
Craving a delicious Caramelized Leek and Potato Frittata? You've come to the right spot! From Savory Breakfast favorites to amazing Christmas Cookie recipes, there's something here for everyone.
Why You’ll Love This Caramelized Leek and Potato Frittata
- Make-ahead magic: Tastes great warm, at room temperature, or cold.
- Caramelized leek depth: Slow cooking unlocks a savory-sweet flavor that defines the dish.
- Satisfying & balanced: Protein-rich eggs and hearty potatoes make a complete meal.
- Easy to master: Simple technique leads to impressive, versatile results.
Ingredients & Tools
- 3 tbsp olive oil, divided
- 2 large leeks (about 450g), white and light green parts only, thinly sliced
- 1 tsp fresh thyme leaves (or ½ tsp dried)
- 450 g Yukon Gold potatoes, peeled and diced into 1-cm cubes
- 8 large eggs
- 60 ml whole milk or single cream
- 75 g Gruyère cheese, grated
- 25 g Parmesan cheese, finely grated
- ¾ tsp fine sea salt
- ½ tsp freshly ground black pepper
- A pinch of nutmeg (optional, but lovely)
Tools: A well-seasoned 10-inch (25 cm) oven-safe skillet (cast iron is ideal), a large bowl, and a whisk.
Notes: Don’t rush the leeks—caramelization is key. Gruyère adds melty, nutty pockets.
Nutrition (per serving)
| Calories: | 315 kcal |
| Protein: | 18 g |
| Fat: | 20 g |
| Carbs: | 16 g |
| Fiber: | 2 g |
Serves: 4 | Prep Time: 20 minutes | Cook Time: 35 minutes | Total Time: 55 minutes
Before You Start: Tips & Ingredient Notes
- Don’t skip cleaning the leeks properly. Leeks are notoriously sandy. After slicing them, I like to swish them vigorously in a large bowl of cold water, then lift them out, leaving the grit behind at the bottom of the bowl. This ensures no unpleasant crunch in your final dish.
- Why Yukon Gold potatoes? Their waxy-yet-creamy texture holds its shape beautifully when cooked and doesn’t get waterlogged or mealy. If you can’t find them, another waxy variety like Charlotte or Desirée will work well.
- The power of an oven-safe skillet. This is non-negotiable for a proper frittata. Starting on the stovetop and finishing in the oven gives you a perfectly set center and a gorgeous, puffed-up top. A cast-iron skillet is a champion for this because it distributes heat so evenly.
- Grate your own cheese. Pre-shredded bags contain anti-caking agents that can prevent the cheese from melting smoothly. Taking a minute to grate a block of Gruyère and Parmesan will reward you with a much silkier, more integrated result.
How to Make Caramelized Leek and Potato Frittata
Step 1: Caramelize the leeks. Place your oven-safe skillet over medium-low heat and add 2 tablespoons of the olive oil. Add the cleaned, sliced leeks and thyme. Cook, stirring occasionally, for about 15-20 minutes. You’re not looking for color here so much as a profound softening — they should reduce in volume significantly and become translucent, sweet, and fragrant. Be patient; this step builds the foundational flavor. If they start to brown too quickly, just reduce the heat a little.
Step 2: Cook the potatoes. While the leeks are working their magic, place your diced potatoes in a saucepan, cover with cold, salted water, and bring to a boil. Cook for about 6-8 minutes, or until just tender when pierced with a fork. You want them cooked through but not falling apart. Drain thoroughly and let them steam-dry in the colander for a minute. This par-cooking ensures they’ll be perfectly tender in the final frittata.
Step 3: Combine the vegetables. Once the leeks are beautifully soft and sweet, push them to one side of the skillet. Add the remaining 1 tablespoon of olive oil to the empty space and tip in the drained potatoes. Increase the heat to medium and let the potatoes cook, undisturbed, for 2-3 minutes to get a golden crust on one side. Then, gently mix them together with the leeks, spreading the mixture into an even layer across the bottom of the pan.
Step 4: Whisk the egg mixture. In your large bowl, whisk the eggs, milk, most of the Gruyère (reserving a small handful for the top), all of the Parmesan, salt, pepper, and that optional pinch of nutmeg. Whisk until the eggs are smooth and the mixture is well-combined, but don’t go crazy and incorporate too much air — you’re not making a soufflé. The mixture should look uniform and slightly pale from the dairy.
Step 5: Combine and start cooking. Preheat your oven to 190°C (375°F). Pour the egg mixture evenly over the leeks and potatoes in the skillet. Give the pan a gentle shake or use a spatula to ensure the eggs are settled around all the vegetables. Let this cook on the stovetop over medium-low heat for 4-5 minutes. You’ll notice the edges will just begin to set and pull away slightly from the sides of the pan.
Step 6: Finish in the oven. Sprinkle the reserved Gruyère over the top and immediately transfer the skillet to the preheated oven. Bake for 12-16 minutes, or until the center is just set. To test, give the pan a gentle jiggle; the center should have a slight wobble but not look liquidy. The top will be golden and puffed, and the whole kitchen will smell incredible.
Step 7: Rest and serve. Carefully remove the hot skillet from the oven (remember the handle is scorching!). Let the frittata rest in the pan for at least 5 minutes before slicing. This resting period is crucial — it allows the eggs to fully set up, making for clean, neat slices rather than a runny mess. Then, slice into wedges and serve directly from the pan.
Storage & Freshness Guide
- Fridge: Keep in an airtight container for up to 3 days.
- Freezer: Wrap slices individually and freeze for up to 1 month.
- Reviving: Reheat in a toaster oven or air fryer to restore texture.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery bite of fresh arugula dressed with a sharp lemon vinaigrette cuts through the richness of the frittata beautifully, creating a perfect balance on the plate.
- Roasted cherry tomatoes — Their burst-in-your-mouth sweetness and slight acidity are a fantastic counterpoint to the creamy, savory eggs. Just toss them in oil, salt, and pepper and roast while the frittata is in the oven.
- Buttery, toasted sourdough — There’s nothing like a thick, crunchy slice of good bread to sop up any delicious bits left on your plate. It adds a wonderful textural contrast, too.
Drinks
- A dry sparkling wine or Prosecco — The bubbles and acidity are a classic brunch pairing that cleanses the palate and makes the whole meal feel like a celebration.
- Bloody Mary — For a more robust brunch, the spicy, savory notes of a well-made Bloody Mary stand up wonderfully to the hearty flavors of the frittata.
- Iced coffee with a dash of cinnamon — The cool, slightly bitter coffee is surprisingly refreshing against the warm, eggy dish, and the cinnamon adds a lovely aromatic note.
Something Sweet
- Fresh berry compote with yogurt — A light, tangy yogurt topped with warm, slightly sweetened berries provides a fresh, bright finish that doesn’t feel too heavy after a satisfying frittata.
- Lemon drizzle loaf cake — The zesty, sharp lemon flavor is a perfect palate-cleanser and a little slice feels like the ultimate happy ending to a leisurely meal.
- Dark chocolate-dipped orange segments — This is an effortless yet elegant option. The bittersweet chocolate and bright citrus are a sophisticated and simple way to end on a sweet note.
Top Mistakes to Avoid
- Mistake: Using a pan that’s too small. If your skillet is smaller than 10 inches, the egg layer will be too deep and it will take forever to cook through, likely resulting in a rubbery bottom and an undercooked top. The right pan size is key for the perfect ratio and cooking time.
- Mistake: Over-whisking the eggs. Whisking the eggs too vigorously incorporates too much air, which can lead to a frittata that puffs up dramatically in the oven only to collapse into a denser texture as it cools. You just want them blended, not frothy.
- Mistake: Skipping the stovetop start. If you pour everything into a cold pan and put it straight in the oven, you’ll miss out on that lovely, set base and the flavors won’t have a chance to meld properly from the bottom up. That initial stovetop cook is what gives it structure.
- Mistake: Not letting it rest. I know it’s tempting to dig right in, but slicing into a piping hot frittata is a recipe for a runny, messy slice. The residual heat continues to cook the center gently, giving you that perfect, sliceable texture.
Expert Tips
- Tip: Add a splash of water when cooking the leeks. If your leeks seem to be catching or browning too fast instead of softening, add a tablespoon of water to the pan. It will create steam and help them cook through without burning, leading to better caramelization.
- Tip: Get creative with your add-ins. This recipe is a fantastic template. Once you’ve mastered it, try folding in some cooked, crumbled sausage, sautéed mushrooms, or even some flaked smoked trout for a different twist. The possibilities are endless.
- Tip: Use the “jiggle test” for perfect doneness. The very center of the frittata should have a slight, gentle jiggle when you shake the pan — like set jelly. It will firm up perfectly during the resting period. If it’s completely solid in the oven, it’s already overdone.
- Tip: Reheat slices in a toaster oven or air fryer. To revive leftover frittata and bring back its lovely texture, avoid the microwave. A few minutes in a toaster oven or air fryer will re-crisp the edges and warm it through without making it rubbery.
FAQs
Can I make this frittata dairy-free?
Absolutely! You can easily swap the milk for an unsweetened, unflavored plant-based milk like oat or almond. For the cheese, a good vegan Gruyère-style alternative works well, or you can simply omit it and add a pinch more salt and some nutritional yeast for a cheesy flavor. The caramelized leeks and potatoes provide so much flavor on their own that the frittata will still be delicious.
How long will leftovers keep in the fridge?
Leftovers will keep beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually meld and deepen, making it a fantastic make-ahead option. I often intentionally make a larger one just to have ready-to-go slices for easy lunches throughout the week.
My frittata stuck to the pan. What did I do wrong?
This usually comes down to two things: the pan wasn’t properly preheated with enough oil before adding the leeks, or the pan’s seasoning (if using cast iron) needs some love. Make sure your skillet is well-heated and slick with oil before you start. For cast iron, a good scrub and a fresh round of seasoning can work wonders for its non-stick properties.
Can I use a different type of onion?
You can, but the flavor profile will change. A sweet onion, like a Vidalia, will give you a similar sweetness but won’t have the same subtle, mild flavor as a leek. A standard yellow onion will be much sharper and more pungent. Leeks are really the star here, so I’d recommend sticking with them for the intended taste.
Is it okay if the center is a little wet when I take it out of the oven?
Yes, that’s actually ideal! Remember, the frittata continues to cook from residual heat once it’s out of the oven. If the center looks fully set and dry when you pull it out, it’s likely to be overdone and rubbery by the time you eat it. A slight wobble in the center is your sign of a perfectly cooked, tender frittata.
Caramelized Leek And Potato Frittata
Make this easy Caramelized Leek and Potato Frittata for a satisfying brunch or dinner. One pan, simple ingredients, and incredible flavor. Get the recipe now!
Ingredients
For the Ingredients & Tools
-
3 tbsp olive oil (divided)
-
2 large leeks (white and light green parts only, thinly sliced (about 450g))
-
1 tsp fresh thyme leaves (or ½ tsp dried)
-
450 g Yukon Gold potatoes (peeled and diced into 1-cm cubes)
-
8 large eggs
-
60 ml whole milk or single cream
-
75 g Gruyère cheese (grated)
-
25 g Parmesan cheese (finely grated)
-
¾ tsp fine sea salt
-
½ tsp freshly ground black pepper
-
A pinch nutmeg (optional, but lovely)
Instructions
-
Caramelize the leeks. Place your oven-safe skillet over medium-low heat and add 2 tablespoons of the olive oil. Add the cleaned, sliced leeks and thyme. Cook, stirring occasionally, for about 15-20 minutes. You’re not looking for color here so much as a profound softening — they should reduce in volume significantly and become translucent, sweet, and fragrant. Be patient; this step builds the foundational flavor. If they start to brown too quickly, just reduce the heat a little.01
-
Cook the potatoes. While the leeks are working their magic, place your diced potatoes in a saucepan, cover with cold, salted water, and bring to a boil. Cook for about 6-8 minutes, or until just tender when pierced with a fork. You want them cooked through but not falling apart. Drain thoroughly and let them steam-dry in the colander for a minute. This par-cooking ensures they’ll be perfectly tender in the final frittata.02
-
Combine the vegetables. Once the leeks are beautifully soft and sweet, push them to one side of the skillet. Add the remaining 1 tablespoon of olive oil to the empty space and tip in the drained potatoes. Increase the heat to medium and let the potatoes cook, undisturbed, for 2-3 minutes to get a golden crust on one side. Then, gently mix them together with the leeks, spreading the mixture into an even layer across the bottom of the pan.03
-
Whisk the egg mixture. In your large bowl, whisk the eggs, milk, most of the Gruyère (reserving a small handful for the top), all of the Parmesan, salt, pepper, and that optional pinch of nutmeg. Whisk until the eggs are smooth and the mixture is well-combined, but don’t go crazy and incorporate too much air — you’re not making a soufflé. The mixture should look uniform and slightly pale from the dairy.04
-
Combine and start cooking. Preheat your oven to 190°C (375°F). Pour the egg mixture evenly over the leeks and potatoes in the skillet. Give the pan a gentle shake or use a spatula to ensure the eggs are settled around all the vegetables. Let this cook on the stovetop over medium-low heat for 4-5 minutes. You’ll notice the edges will just begin to set and pull away slightly from the sides of the pan.05
-
Finish in the oven. Sprinkle the reserved Gruyère over the top and immediately transfer the skillet to the preheated oven. Bake for 12-16 minutes, or until the center is just set. To test, give the pan a gentle jiggle; the center should have a slight wobble but not look liquidy. The top will be golden and puffed, and the whole kitchen will smell incredible.06
-
Rest and serve. Carefully remove the hot skillet from the oven (remember the handle is scorching!). Let the frittata rest in the pan for at least 5 minutes before slicing. This resting period is crucial — it allows the eggs to fully set up, making for clean, neat slices rather than a runny mess. Then, slice into wedges and serve directly from the pan.07
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