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Blue Potato and Leek Frittata
A striking frittata layered with roasted blue potato slices and silky braised leeks, bound by a light egg custard and finished with goat cheese. The potato's deep violet colour bleeds beautifully into the egg, creating a unique purple-marbled appearance. Equally good warm from the skillet or at room temperature the next day.
Blue Potato is usually ready July to August. More blue potato recipes, or see what to sow this month where you are.
Ingredients
- 1 lb blue potatoes, thinly sliced into rounds
- 2 leeks, white and pale green parts, sliced
- 8 eggs, beaten
- 3 oz soft goat cheese, crumbledfeta works
- 3 tbsp olive oil
- ¼ cup whole milk
- 1 tsp fresh thyme, leaves
- 1 tsp salt and black pepper, to taste
Contains: cereals gluten, eggs, milk.
Method
- Preheat oven to 375°F. Toss potato slices with 1.5 tbsp olive oil, salt, and pepper on a baking sheet. Roast 15 minutes until just tender.About 15 min
- Meanwhile, heat remaining oil in a 10-inch oven-safe skillet over medium heat. Add leeks and cook 8 minutes until soft and silky. Season and add thyme.About 8 min
- Whisk eggs with milk, salt, and pepper. Arrange roasted potato slices over the leeks in the skillet.About 2 min
- Pour egg mixture over the potatoes and leeks. Scatter goat cheese over the top. Cook on the stovetop for 3 minutes until the edges begin to set.About 3 min
- Transfer to the oven and bake 12 minutes until the centre is just set and the top is lightly golden. Slide onto a board, slice into wedges, and serve warm or at room temperature.About 12 min
Tips
- Don't skip roasting the potatoes first — raw potato slices in a frittata will be undercooked by the time the eggs are done.
- Use a rubber spatula to loosen the edges of the frittata before sliding it out of the pan.
- The striking purple colour fades slightly when cooked — it's still vivid but more of a blue-grey.
Ring the changes
- Add 2 oz smoked salmon to the egg mixture before pouring for a more substantial brunch.
- Swap goat cheese for sharp blue cheese for a bolder, tangier frittata.
Keeping it
Refrigerate covered for up to 3 days. Serve at room temperature or briefly warmed in a low oven.
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