This is the ultimate caramelized potato and leek frittata you need to try. Have a look at the step-by-step pictures below to make the perfect oven baked frittata the first time around. You won't believe how easy it is.
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What is a baked frittata?
A frittata is an Italian dish made from beaten eggs. It is usually made with different vegetables and cooked in a pan over low heat. While note exactly the same, frittatas are similar to a Spanish omelet or Spanish tortilla made from eggs and potatoes. The effortless alternative is the oven baked frittata, which uses the same ingredients but is baked in the oven rather than fried in a pan on the stovetop.
This potato and leek frittata only requires 4 main ingredients: potatoes, onions, leeks, eggs and is simply seasoned with sea salt. It is definitely one of my favorite leek recipes. Make sure to read my tips below to make the most flavorful oven baked frittata.
How to make a frittata in the oven
Making a baked frittata usually involves pre-cooking the potatoes and the veggies. While pre-cooking the veggies is not always required, it can make a big difference in taste (read my tips below). Add the veggies with beaten eggs to an oven-proof dish and bake in the oven until done.
How long to bake a frittata? Usually 20 to 30 minutes. Since the veggies here were pre-cooked, baking time can be as short as 20 minutes. Note that it also depends on the width of your baking dish. The smaller the dish, the higher the wet egg mixture and the longer it takes to bake.
How to know if a baked frittata is done? Insert a toothpick or a knife in the center. If it comes out clean, the frittata is done. If not, put the frittata back in the oven for several minutes.
Step-by-step with pictures
Prepare the potatoes. Peel the potatoes and cut them into 1-cm pieces. Put the potatoes on a sheet pan and add some salt and olive oil. Bake them in the oven until tender. They will get soft and have these crispy golden brown edges. Baking the potatoes in the oven rather than boiling them in water make a huge difference in taste.
Prepare the leek. Start by washing the vegetables. Dice the onion and slice the leek. Sauté the onion in a hot pan with some olive oil. Add the leek and stir-fry over medium-high heat until caramelized. It should take about 10 to 15 minutes. Don't forget to stir regularly to prevent burning.
Make the frittata. Whisk the eggs with some salt and pepper. Add the baked potatoes and caramelized veggies to a non-stick roasting pan or baking dish. Pour the eggs into the dish and give it a gentle stir. Bake until done.
Bake the frittata in the oven until cooked and golden-brown.
My secret tips
- Chose fast-cooking potatoes
The cooking time when baked in the oven should be around 30 to 40 minutes. - Bake potatoes in the oven
This is my favorite effortless tip. Simply put the potatoes in the oven, let them bake while you prepare the other ingredients. It even leaves you some time to do something else. And the best part is you'll have fewer dishes to wash off. Taste-wise, the baked potatoes are much more flavorful and have a better consistency than boiled ones. - Caramelize the veggies in a pan
Stir-fry the veggies in olive oil until caramelized before adding them to the frittata. This simple trick will make the biggest difference in taste. - Use a non-stick roasting pan
It will help to get those crispy and caramelized edges and prevents the frittata from sticking to the bottom of the dish. If you don't have a non-stick roasting pan, use an oven-proof dish and grease it generously with olive oil.
When to make a baked frittata
- Easy dinner: since this vegetarian frittata requires only little preparation, it is a great easy weeknight dinner option.
- Lunch from left-overs: note that a frittata can be eaten cold, which is why it's perfect as a lunch the next day. Pack the left-overs in an air-tight box and eat it at work or school.
- Brunch: this oven baked leek frittata is also the perfect addition to a Sunday brunch with friends or family. The caramelized taste will go really well with other sweet and savory preparations.
How to store and reheat a frittata
When the frittata has cooled down, cut it into squares and store it in an air-tight container. Keep it in the fridge for maximum 2 days.
To reheat a frittata, put in for several minutes in the microwave or for 10 to 15 minutes in a pre-heated oven. Note that you can eat frittatas cold (and it is pretty tasty)!
Can I freeze a frittata?
Thus baked leek frittata is a freezer friendly meal. First, cut the frittata into squares. Freeze them on a sheet pan or cookie rack until completely frozen. When frozen, put the squares into an air-tight container and back in the freezer.
To defrost the frittata, place it in the fridge overnight or bake it for approximately 20 minutes in a preheated oven (at 180°C). You can also use the defrost function of your microwave.
More vegetarian oven recipes
The recipe
4-Ingredient Baked Potato and Leek Frittata
Ingredients
- 6-8 medium potatoes (approx. 600-700 g)
- Olive oil
- Salt
- 1 onion
- 3 leeks (max. 500-600 g)
- 6 eggs
Instructions
- Preheat the oven to 200°C.
- Peel the potatoes. Cut the in half and then into 1 cm thick slices.
- Spread the potatoes on a sheet pan and drizzle with olive oil. Generously sprinkle with sea salt. Bake for 30 to 40 minutes*.
- Peel and dice the onion.
- Wash the leek. Cut it in half and thinly slice it.
- Cover the bottom of a large pan with olive oil. When hot, sauté the onion until translucent. Add in the leek and stir-fry over medium-high heat until it caramelizes (10 to 15 minutes). Watch carefully and stir regularly to avoid burning. Take away from the heat source when caramelized (see post above for step-by-step pictures).
- Break the eggs in a bowl and whisk with a fork.
- Check if the potatoes are already soft with a fork. If yes, add the to a non-stick roasting pan or oven-proof dish. Add the vegetables and the beaten eggs. Give it a stir. Bake for 15 to 20 minutes at 200°C**. It is done when a tester comes out clean.
Notes
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Super easy to follow and so yummy! I'll make it again for sure 🙂