Ingredient: Yukon Gold potatoes, cooked & cut into 1/2" cubes

A frittata is a ‘blank canvas’ for so many different flavor combinations …. a giant omelet that is started on the top of the stove and finished in the oven.

Vegetables and cheeses are very common ingredients for frittatas, but two of my personal choices are leeks and potatoes. Leeks are like onions after charm school: less of an edge, a little more refined, with a more colorful personality. As for potatoes, their a classic breakfast ingredient that add great heartiness to a frittata.

‘Yukon Gold’ is my absolute favorite when it comes to potatoes. This variety was created in Canada in the 1960’s. It was bred from a potato grown in North Dakota, called Norgleam with a wild, yellow-fleshed variety grown in Peru. It has become one of the most successful potatoes in the world, a true culinary star!

Yukon Gold is an oblong, medium to large potato in size, with a slightly flattened shape. Their smooth, thin, gold to light brown skin is relatively ‘eye’ free, creating a uniform texture and shape. When cooked, they take on a creamy and tender consistency with a rich, buttery, earthy flavor. You can bake it, boil it, scallop it and even deep fry them. Yukon Gold answers the market’s demand for a disease-resistant, yellow fleshed potato that could be easily grown in North America.

This frittata is one of those meals that looks pretty ordinary but the flavor is amazing!

Print Recipe

Bacon, Potato & Leek Frittata

Votes: 3
Rating: 3.33
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Course

Brunch, Main Dish

Cuisine

American, European

Keyword

bacon, leek & potato frittata

Servings

MetricUS Imperial

Ingredients

• 1 large leek
• 4 slices bacon, cut into 1/2" pieces
• 1/2 tsp sea salt
• 1/4 cup water
• 2 Yukon Gold potatoes, cooked & cut into 1/2" cubes
• 60 gm (1/2 cup) Gruyere cheese, grated
• 4 large eggs
• 1/2 cup ricotta cheese (whole milk or part skim)
• 1/2 cup half & half cream
• 60 gm (1/2 cup) Parmesan cheese, finely grated
• 1 tsp sea salt
• pepper to taste

Course Brunch, Main Dish Cuisine American, European Keyword bacon, leek & potato frittata Servings MetricUS Imperial Ingredients 1 large leek 4 slices bacon, cut into 1/2" pieces 1/2 tsp sea salt 1/4 cup water 2 Yukon Gold potatoes, cooked & cut into 1/2" cubes 60 gm (1/2 cup) Gruyere cheese, grated 4 large eggs 1/2 cup ricotta cheese (whole milk or part skim) 1/2 cup half & half cream 60 gm (1/2 cup) Parmesan cheese, finely grated 1 tsp sea salt pepper to taste

Votes: 3 Rating: 3.33 You: Rate this recipe!

Instructions

1. Cut OUTER dark green tips off of the leek. Trim off root end, then separate the leaf sheaths; wash thoroughly. Slice leek crosswise into 1/2" pieces. Set aside.
2. In a large pot over medium-high heat, cook bacon until crisp. Drain on paper towel & set aside. Remove all but 1 Tbsp of the bacon drippings from the pot. Add the sliced leek & 1/2 tsp sea salt. Stir & cook for about 5 minutes until leek has started to soften. Add 1/4 cup water to deglaze the pot, scraping up any leek bits from the bottom. Reduce heat to medium & cover pot for another 3 minutes, until leek is tender. Turn off heat & keep pot covered.
3. Preheat oven to 350 F.
4. In a 9-inch pie pan, scatter cooked potato cubes across the bottom. Top with cooked bacon, gruyere cheese & leek. In a bowl, beat eggs with ricotta cheese, cream, grated Parmesan, sea salt & pepper until smooth. Pour over ingredients in pie pan.
5. Bake in the middle of the oven for 1 hour, until top is golden brown & center is cooked through. Serve hot or at room temperature. Can be made several days ahead & reheated in the microwave for about 1 minute.