Baked Potato Leek Frittata Recipe - Give Recipe (2024)

Oven-Baked Potato Leek Frittata is a wonderful dish to use up leftover leeks. It is so tasty that you can even persuade kids or leek haters to eat this healthful winter vegetable.

We love to make leek fritters or vegetarian leek quiche, which are both great comforting winter dishes. To tell you the truth, no other leek recipes is loved as much as this oven-baked leek frittata in our home!

You can’t go wrong with loads of cheese, right? If you have feta cheese and kasar or mozzarella, you don’t need any magic to create a mouthwatering recipe! As a big fan of cheese, I can eat anything based on cheese and love to use it in lots of ways. Personally I think cheese is a must in fritters or frittata and in savory pies. So I recommend you to be really generous when adding cheese in these dishes.

When I searched on the web, I found that frittata is originally made in a pan on the stove, but learnt that oven-baking is another option too, so I wanted to go with that second option.

This oven-baked leek frittata is so much like a kind of Turkish borek, minus phyllo sheets. A regular Turkish borek is made with phyllo sheets. You prepare a filling and put it in phyllo sheets, brush the top with a mixture of yogurt and egg and bake. This recipe is like the easy version of borek since you mix everything and transfer into a baking pan. No phyllo sheets, no filling or no brushing the top!

I used two kinds of cheese in this oven-baked leek frittata; feta cheese and kasar, which is a cheese melting when baked. You can crumble your own feta cheese for this recipe. Also, you can use your favorite cheese and change the amount for your taste.

The best thing about frittata is that you can serve it in slices, just like a pie or Turkish borek. This makes it a great food for picnics, parties or lunch boxes!

You can keep these in an airtight container for 2 days and it’s still great when cold, but you can heat it in oven before eating if you like.

Print