Baked Potato Leek Frittata

oven-baked leek frittata

4.8 from 4 reviews

A tasty combination of cheese and leek in an oven-baked frittata.


  • 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


  1. Preheat oven at 180C.
  2. Saute chopped leak in a large skillet, season it with salt and black pepper and let it cold.
  3. Whisk eggs well.
  4. Add milk, feta, kasar, olive oil, flour and baking powder. Mix well with a spatula.
  5. Mash potatoes and add it into the mixture.
  6. Brush a baking pan with olive oil and transfer the mixture into the pan.
  7. Bake it for about 45 minutes or until golden.
  8. Serve warm or cold.


Keywords: potato leek frittata, leek frittata