Red Potato and Leek Frittata with Goat Cheese and Dill
A frittata is a great vehicle for whatever veggies you have in the fridge, but it also makes for a casual-yet-elegant brunch or lunch. I like to use red potatoes here, for a pop of color, and plenty of fresh dill. This frittata puffs up beautifully as it bakes, eliciting some nice oohs and aahs when it comes out of the oven. Serve hot for maximum fluffiness, or at room temperature if you’re planning ahead. The frittata will deflate slightly as it cools but will still be delicious.
1. Preheat the oven to 350°F and generously butter a 9×13-inch baking dish.
2. In a 12-inch skillet, heat 3 tablespoons of the olive oil over medium-high heat. Add the potatoes, season with ½ teaspoon salt, and toss to coat. Spread them out into an even layer. Cook, tossing occasionally and scraping the bottom of the pan, until the potatoes are tender and lightly browned, about 10 minutes. Transfer the potatoes to the prepared baking dish.
3. Reduce the heat to medium. Add the remaining 2 tablespoons olive oil, the leeks, ½ teaspoon salt, and ½ teaspoon black pepper. Cook, tossing occasionally, until the leeks are lightly caramelized, 7 to 9 minutes. If the pan seems dry at any point, add a splash of oil.
4. Off the heat, add the vinegar and toss, scraping up any browned bits from the bottom of the pan. Transfer the leeks to the baking dish, toss with the potatoes, and spread everything into an even layer. Set aside.
5. In a large bowl, whisk together the eggs, milk, 1 teaspoon salt, and ½ teaspoon black pepper until smooth. Pour the egg mixture into the dish and give the dish a gentle shake to help distribute the eggs if necessary. Break the goat cheese into crumbles and scatter over the eggs, then sprinkle the dill on top.
6. Bake until the frittata is just set in the center, 25 to 30 minutes. Let sit for at least 10 minutes before serving. Serve warm or at room temperature.
Excerpted from Cooking in Real Life: Delicious & Doable Recipes for Every Day. Copyright © 2024 by Lidey Heuck. Photography copyright © 2024 by Dane Tashima. Reproduced by permission of Simon Element, an imprint of Simon & Schuster. All rights reserved.
Originally featured in Unfussy Recipes (and Tips) for Hosting a Weekend Brunch
