Cheesy Spring Onion, Leek and Potato Frittata with Roasted Cherry Tomato Sauce
ByMichelle Rabin
Photo by Michelle Rabin
- Serves
- 6
- Prep Time
- 15 Minutes
- Cook Time
- 30 Minutes
There's no recipe like frittata that can seamlessly be served for breakfast, lunch and dinner. Let me Level with you a bit, I love frittata but most of the time it's served to me, I wish I had a little sauce for it. In this recipe, a quick and easy cherry tomato sauce gets roasted alongside so the frittata slices can literally bathe in the sweet and savoury homemade condiment.
This Frittata gets its flavour inspiration from creamy potato leek soup, a personal fave of mine. It's loaded with spring onions, buttery leeks, creamy potatoes and ooey gooey Emmental cheese. This frittata is a kiss of spring. It's an elegant brunch. It's a casual dinner.
Ingredients
- 6 eggs
- 1 cup 18% cream
- 1/2 teaspoon salt
- 2 tablespoon unsalted butter
- 1 small cooking onion, finely diced
- 2 arge leeks, dark green removed and thinly sliced
- 2 cup fingerling or baby potatoes, cooked and cut in half
- 3/4 cup finely sliced green onion
- 1 1/2 cup Emmental or Swiss cheese
- 1/3 cup thinly sliced chives
Roasted Cherry Tomato Sauce
- 4 cup cherry tomtoes
- 2 garlic cloves, peeled and smashed
- 2 thyme sprigs
- 1/4 cup extra virgin olive oil
- 2 tablespoon apple cider vinegar
- a few pinch salt and pepper
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Directions
- Step 1
Heat the oven to 375°F.
- Step 2
In a large bowl, beat eggs with cream. Stir in salt
- Step 3
Heat butter in a 9-inch cast iron pan over medium-low. Add in onion and leek. Cook until translucent and fragrant, about 7 minutes, stirring occasionally.
- Step 4
Stir in potatoes and spring onions. Increase heat to medium and Pour in egg mixture. Stir and allow to cook until the edges of the egg mixture begin to pull away from the pan, about 5 minutes.
- Step 5
Top with grated cheese then bake until golden and cooked through, about 12-15 minutes. Remove from oven and let rest for 10 minutes before slicing. Garnish with fresh chives.
- Step 6
Meanwhile, make the roasted cherry tomato sauce by adding the tomatoes, garlic, thyme, olive oil, vinegar, salt and pepper to a 9-inch x 13-inch baking dish or a small rimmed baking sheet.
- Step 7
Bake in the oven until tomatoes are tender and releasing their juices, about 25 minutes. Remove thyme sprigs. Stir the sauce, gently pressing on the tomatoes to force their juices out
- Step 8
Serve slices of frittata over big spoonfuls of sauce.