Mini potato leek frittata: Quick and easy recipe

Ingredients for Mini potato leek frittata

• 225 g baby yukon gold potatoes, unpeeled

• 1 g sea salt, divided

• 450 g medium leeks, tough green tops trimmed

• 15 ml olive oil

• 3 large eggs

• 10 large egg whites

• 120 ml full-fat milk

• 0.5 g freshly ground black pepper

• 40 g shredded low-fat swiss cheese

• 15 g chopped fresh parsley

• 15 g chopped fresh chives

How to make Mini potato leek frittata

1. Preheat the oven to 190°C (fan) / 200°C (conventional). Grease 12 muffin cups.

2. Cut the potatoes into 1.25 cm chunks. In a medium saucepan, place the potatoes, pinch of salt, and enough water to cover them. Bring to the boil over high heat. Reduce the heat to medium and cook for about 10 minutes, until partially cooked (a fork should easily pierce the potatoes). Drain the potatoes in a colander and set aside to cool.

3. Cut the leeks in half lengthwise and clean thoroughly under cold running water. Pat dry, then slice crosswise into 0.5 cm slices. In a medium frying pan, heat the olive oil over medium-low heat. Add the leeks and cook until fragrant and wilted, about 10 minutes, stirring occasionally. Remove from heat and allow to cool.

4. In a large bowl, carefully crack the eggs. Add the egg whites, milk, pepper, and the remaining pinch of salt, and whisk until well combined. Fold in the cooled leeks, potatoes, cheese, and herbs until thoroughly mixed.

5. Ladle the frittata mixture evenly into the prepared muffin cups, filling them almost to the top. Place the pan in the middle of the oven. Bake for 14–16 minutes, or until the egg mixture puffs up and a knife inserted into the frittatas comes out clean.

6. Allow to cool for 1 minute, then loosen the edges of the frittatas with a sharp knife and carefully scoop them out of the pan one by one (they will deflate slightly as they cool).

7. Serve the frittatas warm or at room temperature.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.