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Leek and potato bake

4-Ingredient Baked Potato and Leek Frittata

5 from 1 vote
The ultimate baked frittata with caramelized leek and oven roasted potatoes. This is great winter recipe using leek.
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Prep Time: 15 minutes
Baking Time: 45 minutes
Total Time: 1 hour
Servings: 4
Author: Eloïse Jennes


  • 6-8 medium potatoes (approx. 600-700 g)
  • Olive oil
  • Salt
  • 1 onion
  • 3 leeks (max. 500-600 g)
  • 6 eggs


  • 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.


*Baking time varies depending on the potato variety.
**When is the frittata done? It highly depends on the height of your dish. If the dish is smaller, it might take a little longer. Insert a clean knife or toothpick to check if it is done. If it comes out clean, it's ready to serve. If not, put it back in the oven for 5 minutes.
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