Cheese Leek Potato Tortilla Recipes

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CHEESE, LEEK & POTATO TORTILLA



Cheese, leek & potato tortilla image

A quick, thick Spanish omelette that's a brilliant way to use up leftover potatoes and cheese with eggs

Provided by Good Food team

Categories     Brunch, Dinner, Lunch, Main course, Side dish, Supper

Time 22m

Number Of Ingredients 6

butter , for frying
1 leek , thinly sliced
225g potatoes cooked and cooled (about 1-2 medium size ones)
6 eggs
85g cheddar
1 tbsp sage , finely chopped (or 1 tsp dried sage), optional

Steps:

  • Melt a knob of butter in a medium, nonstick frying pan, then cook the leek for about 5 mins until softened. Meanwhile, cut the potatoes in half, then into slices about ½cm thick. Beat the eggs, season, then stir in the cheese and sage.
  • Add a little extra butter to the pan if needed, tip in the potatoes, then the egg mixture. Turn the heat to low, then cook for 10 mins until nearly set. Place under a hot grill, then cook for a couple of mins more until the top is set and golden. Slice into wedges and serve with a green salad.

Nutrition Facts : Calories 277 calories, Fat 19 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 16 grams protein, Sodium 0.81 milligram of sodium

POTATO AND LEEK GRATIN



Potato and Leek Gratin image

Gratin is the ultimate comfort food-and this twist on the classic is an easy weeknight meal. Leeks add subtle flavor to this classic.

Provided by Molly Watson

Categories     Dinner     Side Dish

Time 1h15m

Yield 6

Number Of Ingredients 5

2 leeks
3 tablespoons butter (divided)
3 pounds potatoes
Fine sea salt and freshly ground black pepper
6 ounces gruyère or Swiss cheese (grated)

Steps:

  • Preheat an oven to 375 F. Clean and chop the leeks: Cut off the root ends and dark green leaves, slice the white and light green part in half lengthwise, chop, put in a colander, and rinse clean with cool water. Rinse thoroughly, since grit and dirt tend to hide between the layers of leeks and a gritty gratin is no fun.
  • In a medium frying pan over medium heat, melt 2 tablespoons of the butter. Add the leeks and cook, stirring frequently, until wilted and a bit softened (about 3 minutes). Set the leeks aside.
  • Rub a 2-quart baking dish or gratin pan with the remaining butter. Set the prepared pan aside.
  • Peel the potatoes and cut them into 1/4-inch slices (even is more important than thin-if you have a kitchen mandoline , this is a good time to use it, but a sharp knife and a steady hand can also do the job). Cover the bottom of the dish with 1/4 of the potato slices and sprinkle with salt and pepper. Spread 1/2 of the cooked leeks on the potatoes. Layer another 1/4 of the potatoes. Sprinkle with 1/2 of the cheese. Repeat the potato, leek, potato, cheese layers, sprinkling with salt and pepper at each potato layer that doesn't get topped with cheese.
  • Cover the dish and bake 20 minutes. Uncover the dish and continue baking until the potatoes are tender when pierced with a fork and the whole thing is a lovely bubbling brown on top, about 25 more minutes (depending on how fresh the potatoes are, cooking time may take as long as 90 minutes-cover the dish if the potatoes and cheese become too brown). Serve hot. Make ahead note: Since peeled and sliced potatoes turn brown easily and frozen potatoes take on a mealy texture, this dish isn't super easy to make ahead of time. One trick is to par-bake it: bake the dish, covered, for 30 minutes, remove from the oven, let cool, and chill up to two days, then put back into a hot oven and bake covered for 15 minutes then uncovered until nicely browned. Another option is to prep all the ingredients, and then assemble and bake it when you're ready. Chop and clean the leeks, keep covered and chilled up to three days. Peel and slice the potatoes and keep them, in a large bowl covered with water, covered and chilled up to overnight. Drain and pat dry before using. This approach doesn't save tons of time but shifts the type of work that needs to be done when it's time to get dinner on the table.

Nutrition Facts : Calories 398 kcal, Carbohydrate 53 g, Cholesterol 46 mg, Fiber 6 g, Protein 15 g, SaturatedFat 9 g, Sodium 374 mg, Sugar 4 g, Fat 15 g, ServingSize 6 servings, UnsaturatedFat 0 g

LEEK AND POTATO CASSEROLE



Leek and Potato Casserole image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 11

2 tablespoons butter, plus more for the dish
2 leeks, halved, thinly sliced and soaked in cold water for 30 minutes
3 sprigs fresh thyme, leaves picked
Kosher salt and freshly ground black pepper
2 pounds Yukon gold potatoes
8 ounces cream cheese, softened
1/2 cup heavy cream
1/2 cup chicken stock
2 cloves garlic, minced
1/4 teaspoon paprika
1 1/2 cups grated fontina cheese

Steps:

  • Preheat the oven to 350 degrees F. Butter an oval baking dish. Drain the leeks and rinse.
  • In a large skillet, melt the butter over medium heat. Add the leeks and thyme, season with salt and pepper and cook, stirring, until the leeks are softened and golden, 5 to 7 minutes.
  • Peel and slice the potatoes into very thin rounds. Sprinkle with salt and pepper. Layer half of the potatoes in the buttered dish, then layer half of the cooked leeks over the potatoes. Repeat the layers.
  • Return the skillet to medium heat and add the cream cheese, cream, chicken stock and garlic. Stir together, scraping up any brown bits from the bottom of the skillet. Sprinkle with the paprika and some salt and pepper. Bring to a boil, lower to a simmer and simmer for about 5 minutes so the cheese melts. Pour the cream mixture over the leeks and potatoes and top with the grated cheese.
  • Cover with foil and transfer to the oven. Bake for 40 minutes, then remove the foil and continue baking until the cheese is bubbly and golden, 15 to 20 minutes more. Allow to cool slightly before serving.

CHEESE, LEEK & POTATO TORTILLA



CHEESE, LEEK & POTATO TORTILLA image

Categories     Egg     Low Cal

Yield 2 servings

Number Of Ingredients 5

margarine (for frying)
140g of mixed leeks & potatoes
3 eggs
40g cheddar
1 tbsp sage (finely chopped)

Steps:

  • 1. Melt a knob of margarine in a medium, nonstick frying pan, then cook the leek & potatoes until softened. Meanwhile, beat the eggs, season, then stir in the cheese and sage. 2. Add a little extra margarine to the pan if needed, and tip in the egg mixture. Turn the heat to low, then cook for 10 mins until nearly set. Place under a hot grill, then cook for a couple of mins more until the top is set and golden. Slice into wedges and serve with a green salad. 277 kcalories, protein 16g, carbohydrate 11g, fat 19 g, saturated fat 9g, fibre 1g, sugar 1g, salt 0.81g

CHEESY POTATO LEEK SOUP



Cheesy Potato Leek Soup image

This recipe is an offshoot of the more classical potato leek soups. This is sort of a meat-and-potatoes type of recipe! It has a lot of cheese in it and can be served chunky or smooth. It is a family-favorite!

Provided by KymarahD

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 1h5m

Yield 8

Number Of Ingredients 14

2 tablespoons butter
1 tablespoon olive oil
2 leeks, minced
1 sweet onion, chopped
12 cloves garlic, minced
4 large fresh bay leaves
1 teaspoon ground coriander
5 russet potatoes, cut into bite-size pieces
1 cube chicken bouillon
1 quart chicken stock, or as needed
½ pound shredded Colby-Monterey Jack cheese
1 cup heavy whipping cream
salt and ground black pepper to taste
¼ cup chopped fresh chives, or more to taste

Steps:

  • Melt butter and olive oil in a large pot over medium-high heat. Saute leeks, onion, garlic, bay leaves, and coriander in hot butter and oil until softened and translucent, about 7 minutes. Add potatoes and chicken bouillon to the pot and pour enough chicken stock over the top to cover vegetables. Bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until vegetables are tender, about 20 minutes.
  • Mash potatoes to desired consistency with a potato masher. Stir Colby-Monterey Jack cheese and cream into potato mixture, return soup to a simmer, and cook until cheese melts and soup is hot, about 15 minutes more. Season with salt and pepper. Remove and discard bay leaves.
  • Ladle soup into bowls and top with chives.

Nutrition Facts : Calories 391.6 calories, Carbohydrate 32.3 g, Cholesterol 76.3 mg, Fat 25.4 g, Fiber 4 g, Protein 11 g, SaturatedFat 15.5 g, Sodium 769.6 mg, Sugar 3.1 g

POTATO TORTILLA



Potato Tortilla image

Provided by Elaine Louie

Categories     dinner, lunch, quick, main course

Time 25m

Yield 4 servings

Number Of Ingredients 6

3 large Idaho or other baking potatoes, peeled and quartered lengthwise, then thinly sliced crosswise
3 cups delicate-flavored Spanish olive oil
1 tablespoon plus 1 teaspoon salt, or to taste
1/2 medium white onion, thinly sliced
4 large eggs
Mayonnaise, for serving, optional

Steps:

  • Spread potatoes in a heavy flameproof casserole, cover with olive oil and sprinkle with salt. Spread onion on top. Place over medium-high heat until oil bubbles. Reduce heat and simmer, stirring gently once or twice, until potatoes are tender but not broken, 7 to 10 minutes.
  • Place a mesh colander over a heatproof bowl, and drain potatoes and onion, reserving oil. In a large bowl, whisk eggs until frothy. Add potato mixture to eggs and stir gently to combine.
  • Place an 8-inch nonstick pan or well-seasoned skillet over medium-high heat. Add 3 tablespoons reserved olive oil. Add one-third of the potato mixture and stir with wooden spoon or spatula. Cook until egg is barely set, about 30 seconds. Reduce heat to medium-low. Add another one-third of the mixture and stir for 15 seconds. Add remaining third and stir two or three times. Gently pat mixture to flatten it, and allow it sit until the top is loose, the center is somewhat firm and the bottom is firm (pale golden, not golden brown), about 30 seconds.
  • Run a spatula around perimeter of tortilla, shaking pan to be sure edges and bottom are free. Place a small flat plate that fits securely inside pan directly on top of tortilla. Wearing a kitchen mitt, grasp handle close to pan. In one quick movement, flip tortilla onto plate.
  • Quickly wipe out pan, add 2 tablespoons reserved olive oil, and return pan to medium-low heat until reheated. Slide tortilla back into reheated pan so the bottom is now the top. Pat down to compact layers of potatoes and eliminate air bubbles. When tortilla is set and bottom and edges are free of pan, use spatula or spoon to turn in the edges to give tortilla a more compact, attractive, shape. If desired, tortilla can be allowed to rest for 5 minutes on lowest possible heat, before turning onto a serving plate.
  • To serve, slice hot tortilla in large wedges. It may also be covered and refrigerated for up to 24 hours, then served cold with mayonnaise.

POTATO-LEEK FRITTATA



Potato-Leek Frittata image

The economical egg is a great base for all sorts of hearty flavors; our versatile frittata recipe can be made with a variety of ingredients for an easy meal anytime.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 25m

Number Of Ingredients 6

1 tablespoon extra-virgin olive oil
1 leek (white and light-green parts only), halved lengthwise, rinsed well, and thinly sliced (1 cup)
2 cups cooked, cubed, peeled potato
Coarse salt and ground pepper
8 large eggs, lightly beaten
1/2 cup part-skim ricotta

Steps:

  • Preheat oven to 425 degrees. In a 10-inch ovenproof nonstick skillet, heat oil over medium-high. Add leek and potato, season with salt and pepper, and cook until leek is translucent, about 5 minutes.
  • Add eggs and ricotta, season with salt and pepper, and stir to combine. Cook, undisturbed, until edges are set, about 2 minutes. Transfer skillet to oven and bake until top of frittata is just set, 10 to 13 minutes. Invert or slide frittata onto a plate and cut into 6 wedges. Serve warm or at room temperature.

Nutrition Facts : Calories 208 g, Fat 11 g, Fiber 1 g, Protein 12 g

CHEESY LEEK AND POTATO BAKE



Cheesy Leek and Potato Bake image

A well used recipe in my house-and so easy to make. It's great as a side dish to a main meal, or as a topping on Cottage Pies and suchlike, or quite simply a good comforting supper dish all on its own with some good thick gravy to pour on top. This is actually my husband's favourite way to eat potato. I hope you enjoy it.

Provided by Noo8820

Categories     Potato

Time 30m

Yield 2-6 serving(s)

Number Of Ingredients 5

900 g potatoes
50 g butter
3 leeks
200 g grated cheddar cheese
1 large egg

Steps:

  • Preheat oven to 220°C.
  • Boil potatoes. Cut leeks into 1 cm slices. Melt 1/2 of the butter in a pan and cook leeks for about 10 minutes.
  • Drain and mash potatoes with the other 1/2 of butter, the egg and 3/4 of the cheese.
  • Season to taste, stir in the leeks and turn into a large ovenproof dish.
  • Top with remaining cheese and bake for about 10 minutes, until golden. Will take longer if you have prepared the dish in advance.

Nutrition Facts : Calories 1045.6, Fat 56.5, SaturatedFat 34.9, Cholesterol 251.6, Sodium 888.7, Carbohydrate 99, Fiber 12.3, Sugar 9.3, Protein 39.4

YES! THIS IS A POTATOES, EGGS, LEEKS & CHEESE CASSEROLE



Yes! This is a Potatoes, Eggs, Leeks & Cheese Casserole image

Here is one of many potato dishes that we enjoy. I created this dish quite awhile ago and it always pleases the taste buds. This casserole is very quick and easy to make, with dynamite results. The tasty potatoes are flavorful, tender and very delicious. You won't be sorry you tried this dish, there are never any leftovers.

Provided by Baby Kato

Categories     Potato

Time 2h

Yield 1 casserole, 4-6 serving(s)

Number Of Ingredients 18

2 -3 tablespoons butter
1 garlic clove, minced
1 large shallot, French, minced
1 large leek, thinly sliced
1 small sweet onion, chopped
1/2 large sweet red pepper, thinly sliced
4 ounces cream cheese, garlic, room temperature
2 1/2 teaspoons coarse sea salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
1/2 teaspoon thyme
1/2 teaspoon oregano
1/3 cup milk
1/3 cup heavy cream
2 large eggs
1 lb yukon gold potato, peeled, very thinly sliced
1/2 cup provolone cheese, grated
1/4 cup cheddar cheese, grated

Steps:

  • Preheat oven to 350 degrees.
  • Butter a baking dish and set aside until needed.
  • Melt 3 tablespoons of butter in a large skillet over medium heat and add the garlic, shallots, leeks, sweet onion and red pepper.
  • Saute the vegetables for a few minutes until tender then transfer to a large bowl, until they are needed.
  • In a processor or blender, combine the cream cheese, salt, pepper, nutmeg, thyme and oregano, make sure to mix well.
  • Next slowly add the milk, cream and eggs to the cream cheese mixture making sure to blend really well.
  • Add the potatoes to the leek mixture coat well and pour into the prepared baking dish.
  • Next pour the milk, egg and cream cheese mixture over the potatoes and sprinkle the cheddar and provolone cheeses on top of the potatoes.
  • If necessary to prevent burning cover the potatoes with tinfoil.
  • Before removing from the oven check that the potatoes are tender, oven temperatures can often vary.
  • Bake for 1 - 1½ hours in a 350 oven.

LEEK AND POTATO GALETTE



Leek and Potato Galette image

This crustless potato-and-cheese pie is packed with Gruyere, a potent Swiss cheese.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h50m

Number Of Ingredients 5

6 tablespoons butter, melted
3 pounds (5 to 6 medium) baking potatoes, peeled
Coarse salt and ground pepper
1 leek, white and light-green parts, thinly sliced crosswise, well washed
6 ounces Gruyere cheese, coarsely grated (about 1 1/2 cups)

Steps:

  • Preheat oven to 375 degrees, with rack set in top third. Line bottom of a 9-inch cake pan with a round of parchment paper. Place melted butter in a large bowl. Using a mandoline or cutting by hand, slice the potatoes 1/8 inch thick; add to bowl with butter. Season with salt and pepper, and toss to coat. In prepared pan, arrange some of the potatoes around edge of pan, overlapping the slices.
  • Fill center of pan with more overlapping slices. Sprinkle with half the leek and half the cheese; season with salt and pepper. Repeat with another layer of potatoes and remaining leek and cheese; season with salt and pepper. Top with remaining potatoes. Using a spatula, press galette down firmly.
  • Bake until potatoes are tender, 70 to 80 minutes, pressing down firmly twice with a spatula during cooking. Run knife around edge of pan. Carefully invert galette onto a plate, remove parchment, and reinvert onto serving plate. Cut into wedges, and serve.

Nutrition Facts : Calories 304 g, Fat 16 g, Fiber 2 g, Protein 10 g

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2022-01-12 Ingredients. 5 medium leeks. 2 tablespoons unsalted butter. 1/2 teaspoon fine sea salt, plus more to taste. 1/2 to 3/4 cup half-and-half, or cream. 1/4 teaspoon freshly ground black pepper. 1 tart crust, see notes above. 1/2 to 3/4 cup grated cheese, such …
From thespruceeats.com


CREAMY POTATO LEEK GRATIN WITH FENNEL AND GRUYERE
2021-10-26 Sauté white and light green parts of leeks until softened, 5-7 minutes. Add minced garlic cloves, cook 1 minute and set aside. Assembling - Arrange half of sliced fennel in an even layer in prepared baking dish and sprinkle with fresh herbs, salt and pepper. Top with half of potato slices overlapping slightly.
From giveitsomethyme.com


POTATO & LEEKS CASSEROLE - THE MIDNIGHT BAKER
Lightly spray a 1.5-2 quart baking dish. Preheat oven to 375 degrees F. Heat a large skillet over medium-high heat. Heat the olive oil and add the leeks. Cook until leeks are translucent, about 5 minutes; set aside. Cook potatoes until tender; drain. Add the 1 tbs butter and mash until smooth.
From bakeatmidnite.com


TASTY CHEESY LEEK AND POTATO PIE RECIPE
2022-03-16 Instructions. Preheat oven to 200°c. Place potatoes and boiling water in a pan and bring to a boil. Cook for around 20 minutes until soft enough to mash. Drain potatoes and mash then set aside. Using a large frying pan and low calorie cooking spray fry the leeks, garlic and onions until soft.
From justaveragejen.com


CARROT AND LEEK QUESADILLAS RECIPE - PHOEBE LAPINE | FOOD & WINE
In a medium nonstick skillet, heat 1 tablespoon of the olive oil. Add the leeks and cook over moderate heat, stirring occasionally, until softened, about 4 minutes.
From foodandwine.com


POTATO AND LEEK SLICE RECIPE - LOVEFOOD.COM
Season and pan-fry the diced potato in a splash of olive oil over a medium heat for about 10 minutes until soft, then add the sliced leek and continue to pan-fry for another 5 minutes. Transfer to a bowl, add the cheddar and mix everything together, crushing the potatoes slightly. Line a rectangular dish with cling film.
From lovefood.com


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