Gluten free and vegetarian. Inspired by the heavenly potato leek omelet at Bouldin Creek Café in Austin, Texas, this frittata allows a few simple ingredients to shine, and it’s easy to make ahead. Dollop each piece with sunflower parsley pesto for a surprisingly smoky and bright bite.
- 1 T butter
- 2 T olive oil (plus more for the pan)
- 3 1/2 C peeled, cubed potatoes (1/2″), such as russet or Yukon gold (3 medium)
- Kosher or sea salt
- Ground black pepper
- 2 medium leeks, white and light green portion, chopped
- 1 cup coarsely grated Gruyere cheese (about 1/3 lb.)
- 6 large eggs
- 1/3 C sour cream
- 1 T minced garlic
- 2 T chopped fresh parsley or chives
Vegan parsley pesto (optional; makes 1/2 cup)
- 1 1/2 C parsley packed leaves
- 1/4 C toasted sunflower seeds
- 1 clove garlic, roughly chopped
- 1/3 C olive oil
- Dash of lemon juice or red wine vinegar
- Preheat oven to 375 (F) and place rack in upper middle position.
- Heat 1 tablespoon each butter and olive oil in an 8 to 10 inch cast iron or non-stick skillet over medium heat. Add potatoes and cook until soft inside and light golden brown, about 20 minutes. Remove to a mixing bowl and season to taste with salt and pepper. Add the last tablespoon olive oil to the pan. Once hot, add leeks and cook until tender but not browned, reducing heat as necessary (about 7 minutes). Season with salt and pepper and add to bowl with the potatoes.
- Spray or lightly oil a pie plate and spread half the potato-leek mixture in the bottom. Top evenly with all the Gruyere, then a layer of the remaining vegetables. Whisk together the eggs, sour cream, garlic, fresh herbs, and a generous pinch of salt and pepper. Pour evenly over the pie pan, then gently shake the pan to work the eggs down into the dish.
- Bake about 35 minutes in the preheated oven until just set, golden around the edges, and slightly puffed. Cool slightly and serve warm or at room temperature with vegan parsley pesto (below).
Vegan parsley pesto
- Combine parsley, sunflower seeds, and garlic in the food processor until finely chopped. With the processor running, drizzle in the olive oil until just blended. Just before serving, stir in lemon juice or vinegar, salt, and pepper to taste.
Serve it however you like, but I like to cut the frittata into traditional wedges as an entrée, and cute finger food squares when serving it as a brunch appetizer or buffet item. Top squares with pesto in advance so guests truly only need one hand to eat it.
Both frittata and pesto keep well for a few days in the fridge. Reheat the frittata, covered, in a 250 degree oven, or simply allow it to come to room temp. The pesto will solidify a bit in the fridge, so allow it to also come to room temp (do not store at room temp).
- Prep Time: 35 mins
- Cook Time: 35 mins
- Category: Breakfast
- Cuisine: Vegetarian