Sheet Pan Frittata with Potatoes, Mushrooms and Leek
A hearty oven frittata made in one sheet pan with potatoes, mushrooms and leek, which is filling in autumn and needs little washing up. It tastes good both warm and cold and is also suitable for lunch the next day.
By yumbelo · 4 servings · 45 minutes
Ingredients
- 600 g waxy potatoes
- 250 g mushrooms
- 1 pc leek stalk
- 1 pc onion
- 3 tbsp olive oil
- 8 pc eggs
- 100 ml milk
- 120 g Gouda, grated
- 1 bunch parsley
- salt
- pepper
Method
- Preheat the oven to 200 °C top and bottom heat and line a baking sheet with baking paper.
- Wash the potatoes, slice them thinly and pre-cook them in boiling salted water for about 5 minutes, then drain and let them dry.
- Clean the mushrooms and slice them. Clean the leek, halve it lengthways, wash it and cut it into thin rings. Finely dice the onion.
- Heat two tablespoons of olive oil in a large ovenproof pan and fry the onion, mushrooms and leek in it for 5 to 6 minutes, until the liquid has evaporated. Season with salt and pepper.
- Whisk the eggs with the milk, half of the cheese, chopped parsley, salt and pepper.
- Toss the potato slices with one tablespoon of olive oil, season with salt and spread them on the baking sheet or line the pan with them. Spread the vegetables over them.
- Pour the egg mixture evenly over everything and sprinkle the remaining cheese on top.
- Bake the frittata in the oven for 20 to 25 minutes, until the mixture has set and the surface is golden brown.
- Let the frittata rest for 5 minutes, cut into pieces and serve.