Leek Frittata

Many people may not know that Iranian Cuisine has many wonderful vegetarian dishes. Last week my brother-in-law and I were with some good friends at Saaghi Grill in Solna (Sweden) for lunch. During lunch, one of our friends told me that she liked leeks in all form and shape. Already there, I began to create something with leeks in my mind, I just wanted to surprise her.

So today I made leek frittata or Kokoye Tareh Farangi as it is called in Farsi with 4 different kinds of onions, incredibly simple and delicious! Completely vegetarian and even vegan if you use vegan eggs instead of ordinary ones. You can fry the mixture in any shape or form, I use muffin mold in silicone. You can decorate the frittata with walnuts to get a little “crunchiness” or refrain if you are allergic to nuts.

Makes 8 pieces

250-gram leek
100-gram spring onion
40-gram Shallotte
60-gram chive
1 medium-sized boiled potato
1,5 teaspoon salt
1 ml black pepper
1 ml ground cumin
2 teaspoons fenugreek
2 tablespoons flour
1 clove of garlic
4 eggs
Walnuts for decoration (optional)


  1. Heat the oven to 200 degrees.
  2. Boil the potatoes and let it cool.
  3. Meanwhile, you can wash and chop the vegetables as well as to measure all seasoning, etc.
  4. Wash and cut the leek in thin rings.
  5. Wash, clean and cut spring onions in thin rings.
  6. Chop the chives.
  7. Chop the Shallotte finely.
  8. Measure seasoning and press the garlic.
    Heat a pan with a little oil in. Add the leek, spring onion, Shallotte and the pressed garlic to the pan.
  9. Cook for 5 minutes until the onions are really soft. They do not need to get any color.
  10. Grate the potatoes coarsely in a spacious bowl.
  11. Pour over the vegetable mix, the seasoning, and the flour, mix well.
  12. Beat the eggs and pour over the vegetable mix. Mix well.
  13. Pour into well-oiled molds and have it in the oven (200 degrees Celsius) for about 15 – 20 minutes.

Serve with bread, yogurt, and some green salad.


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