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Leek & Potato Fritatta


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Ingredients

4 portion(s)

Leek & Potato Fritatta

  • 2 cloves garlic, peeled
  • 1 leek, finely sliced
  • 2 sticks celery, finely sliced
  • 30g organic butter
  • 300-400g pre-cooked potatoes, sliced
  • 60g Parmesan cheese
  • small sprig rosemary
  • 8 eggs
  • oil/butter for greasing
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Recipe's preparation

    Leek & Potato Fritatta
  1. Pre-heat oven to 180 degrees C
    Chop cheese and rosemary, 10 secs, speed 9
    Add eggs & a few turns of salt and pepper, mix speed 3, 10 secs, set aside and clean bowl
    chop garlic, speed 7, 2-3 secs
    Add butter, celery & leek, cook 100 degrees, reverse, speed 1, 10 mins, MC off
    Meanwhile grease a small-medium baking dish with oil or butter and place sliced potatoes in the base
    Add cheese/egg mix to cooked leeks and mix speed 2, 10 secs
    Pour wet mixture over the potatoes, jiggle the pan, and bake for 25-30 mins till lightly browned
    Serve warm or cold with green salad

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Tip

Potatoes may be substituted for other veg such as grated zucchini, squash or carrot. Add bacon or ham if not vegetarian, or any tender herbs as desired. Omit cheese if dairy intolerant. Onion and olive oil may be used, but leek and butter is simply gorgeous!!!


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Thanks for the recipe, was yummy

    Submitted by gingerchef_jess on 27. May 2019 - 22:46.

    Thanks for the recipe, was yummy tmrc_emoticons.)

    Jess

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  • This recipe is soooo yummy!  

    Submitted by Kimmoi33 on 26. May 2016 - 16:15.

    This recipe is soooo yummy!   My husband & I really enjoyed it TFS  tmrc_emoticons.)

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  • Made this tonight and it was

    Submitted by MickeyErin on 11. November 2015 - 23:34.

    Made this tonight and it was a hit in our home!  Added a layer of prosciutto as had in the fridge. Thank you

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  • Hi Chezzlegf, the butter

    Submitted by Kristine on 28. October 2012 - 18:43.

    Hi Chezzlegf, the butter cooks the leek and celery -  I have added to the instructions tmrc_emoticons.) Hope you enjoy - your variations sound fab!

    Kristine Miles


    www.kristinemiles.com

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  • I have just made this and was

    Submitted by chezzlegf on 28. October 2012 - 18:34.

    I have just made this and was not sure where  I was supposed to put the butter.  Was it supposed to be on the bottom of the dish under the potatoes?  or added to the leeks and celery when being cooked? Anyway I did the latter, I suppose it doesn't really matter where it is put.  I have also added some parsley and dill to the cheese and have also put a few thin slices of zucchini and mushrooms and some chopped bacon.  It smells really nice, looking forward to eating it.

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  • OMG VeganAnni, thanks for the

    Submitted by Kristine on 14. August 2012 - 22:28.

    OMG VeganAnni, thanks for the correction!! I am a bit of a dill aren't ??Lolz! have you posted a vegan option for this on this site? That would be great. Thanks again and I will work on correcting my comment!!

    Kristine Miles


    www.kristinemiles.com

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  • Hi Christine, vegans would

    Submitted by VeganAnni on 13. August 2012 - 07:36.

    Hi Christine, vegans would also need to omit the 8 eggs lol! I make a thick "bechamel - type" sauce with a little nutritional yeast (for added flavour and Vit B) and add no-egg for binding.

    Anni Turnbull


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  • I'm new here and like the

    Submitted by Edgar on 5. August 2012 - 18:48.

    I'm new here and like the look of this recipe, sounds yummy but in trying to add to my list I accidently rated it ...oops, help!

     

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