Frittata al Taleggio con Porri e Patate

Potato and Leek Frittata with Taleggio


Preparation info

  • Difficulty


  • Serves


Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

This frittata is substantial enough to serve as a one-pot meal on a hot summer day and is lovely at room temperature with a glass of refreshing white wine and some crisp green salad. Taleggio is a nutty, semi-soft cow’s milk cheese that has been produced in Lombardy since the Middle Ages. It has a subtle truffle aroma, especially close to its rind, which imparts a unique taste to this dish. Taleggio might be difficult to find in smaller supermarkets, but you should be able to find it in good Italian delicatessens and most larger supermarkets.


  • 30 ml/2 tbsp extra virgin olive oil
  • 3 leeks, cut in half lengthways, and thinly sliced
  • 1 large potato, peeled, quartered and thinly sliced
  • 1 onion, thinly sliced
  • 200 g/7 oz green beans, trimmed and cut into 5mm/¼in lengths
  • 6 eggs
  • 8 fresh basil leaves, torn
  • 200 g/7 oz Taleggio cheese, rind removed and roughly cut into 1cm/¼in cubes
  • sea salt and ground black pepper
  • green salad, to serve


  1. Heat half the olive oil in a 30 cm/12 in non-stick frying pan over a medium heat. Add the leeks, potato, onion and beans. Season with salt and pepper. Cover with a tight-fitting lid and cook, stirring frequently, for 10 minutes.

  2. Lower the heat to medium-low and cook, stirring frequently, uncovered, for 10 minutes more, or until the potato is tender and the mixture is fairly dry. Don’t let it catch and burn or it will taste bitter.

  3. Meanwhile, put the eggs into a large mixing bowl, add the basil and a pinch of salt and pepper, and beat to mix well.

  4. Stir the hot potato and vegetable mixture into the bowl with the eggs, stirring constantly to avoid scrambling the eggs.
  5. Pour the remaining olive oil into the frying pan and heat over a medium-high heat for 1 minute.
  6. Pour in the egg and vegetable mixture, allow to cook for 1 minute, then sprinkle the cubes of Taleggio cheese over the top.

  7. Shake the pan to flatten and even out the mixture, pulling the liquid egg into the middle as you work. Cook for about 8 minutes until the underside is browned and firm.
  8. Turn the frittata over by covering the frying pan with a large lid or plate and overturning the frying pan on to it. Put the frying pan back down on to the heat and carefully slide the frittata, uncooked side down, back into the hot pan.
  9. Cook the frittata again for about 5 minutes, until golden brown and firm on the underside.
  10. Slide the frittata out on to a clean, flat plate and serve either hot or cold, sliced into chunky wedges, accompanied by a green salad.