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When I searched on the web, I found that frittata is originally made in a pan on the stove, but learnt that oven-baking is another option too, so I wanted to go with that second option.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.
As always: If you make this recipe, let us know what you think by rating it and leaving a comment below. And post a pic on Instagram too—tag @give_recipe so we can see!
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Baked Potato Leek Frittata
A tasty combination of cheese and leek in an oven-baked frittata.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 1x
- Category: Side Dish
- Method: Baking
- Cuisine: Turkish
- Diet: Vegetarian
- 500g leek, finely chopped
- 1 tsp salt
- 1 tsp ground black pepper
- 2 potatoes, boiled
- 3 eggs, at room temperature
- ½ cup feta, crumbled
- 1 cup kasar or mozarella, grated
- ¼ cup milk
- ¼ cup olive oil
- 3 tbsp flour
- ½ tsp baking powder
- Preheat oven at 180C.
- Saute chopped leak in a large skillet, season it with salt and black pepper and let it cold.
- Whisk eggs well.
- Add milk, feta, kasar, olive oil, flour and baking powder. Mix well with a spatula.
- Mash potatoes and add it into the mixture.
- Brush a baking pan with olive oil and transfer the mixture into the pan.
- Bake it for about 45 minutes or until golden.
- Serve warm or cold.
- Serving Size:
- Calories: 324
- Sugar: 5.4 g
- Sodium: 688 mg
- Fat: 18.9 g
- Carbohydrates: 28.2 g
- Protein: 12.3 g
- Cholesterol: 119.1 mg
Keywords: potato leek frittata, leek frittata
Angela Kirschner says
Thank you so much for this recipe. We loved it. I made some changes. I used cooked chopped cassava roots instead of potatoes, added some grated carrots and also I used the white and green parts of the leek. It is delicious. For sure I will make it again !
Zerrin & Yusuf says
So happy to hear this. Never tried cassava roots before. But we are glad it worked for you. Adding carrots is a nice addition to this simple recipe.
Thank you for coming back and sharing your twist on the recipe with us!
I made this a few times and it only took 15-20 minutes to bake in the oven. Its a lovely recipe, and I have used different cheeses and to use up ingredients. I also grate the potato into the mixture which works very well. I'm trying it again today with parma ham, brie and kale which are lying around at the back of the fridge.
Thank you for the feedback and for sharing your twist on the recipe! These are really helpful to us.
I make this recipe yesterday for dinner and we love it, it is easy, taste and a great one for an early dinner on a Sunday.
Thank you so much for share, I will make it again and again.
Hi Beatriz! Glad you liked the recipe! One of our go-to lunch ideas during winter. Thanks for the feedback!
was introduced to this recipe by a friend, so glad to have a recipe online. Going to mention your recipe with pic on my post...of course all pointing back to your blog and post.