Leek, Spinach, and Potato Frittata

Serve the frittata in the pan at the table, in keeping with its rustic looks. (Victoria de la Maza)

Leeks and spinach are a great combination to use in a frittata. With the addition of thinly sliced potatoes and cheese, this frittata is a great midweek supper or a welcome dish at a ladies’ lunch.

It’s also the perfect vehicle for using up leftover vegetables—it can be an exploration of flavors every time you make it, as mixing ingredients is part of the fun. I like to use two or three vegetables, as I think more muddles the flavors, and I often add potatoes as a nod to the Spanish tortilla de patatas, though you certainly don’t have to. Use a melty cheese, like Swiss or mozzarella.

Serve the frittata in the pan at the table, in keeping with its rustic looks, or flip it onto a decorative dish. I adore frittatas served with a dollop of pesto, slices of warm crusty bread, a crisp green salad, and a glass of chilled rosé. Dreaming of the Riviera, perhaps?

Serves 4

• 2 medium leeks
• 6 large eggs
• 2 tablespoons olive oil
• 1 pound Yukon gold potatoes, unpeeled, sliced 1/4-inch thick
• 6 ounces baby spinach, roughly chopped
• 2 cloves garlic, sliced
• 4 ounces grated mozzarella, Swiss, or cheddar cheese, or a mix
• Salt and pepper to taste

Trim the leeks of their dark tops (save them for making vegetable stock), leaving the pale green and white parts only. Slice them into 1/2-inch pieces and place them in a large bowl of water. Swish them around to release the dirt, and then let them soak for about 20 minutes. Drain, rinse, and pat dry.

In a large bowl, whisk together the eggs, season with salt and pepper, and set aside.

In a large (13-inch) non-stick skillet, heat the olive oil over medium heat. Add the leeks and potatoes and stir to coat with the oil. Season with salt and pepper. Lower the heat to medium-low, cover, and cook until the leeks are see-through and the potatoes fork-tender, about 10 to 12 minutes.

Add the spinach and garlic and sauté until the spinach wilts. Add the vegetables to the whisked eggs and stir well. Leave a little oil in the pan, or add more if needed. Return the egg mixture to the pan and flatten with the back of a spoon to make an even layer. After a minute or so, shake the pan to make sure the eggs are not sticking. Add the cheese, cover, and cook until the edges turn golden brown, the eggs are nearly totally set, and the cheese is melted, about 5 minutes. (The eggs will continue to cook with the heat of the pan.)

Serve in the pan hot or warm, garnished with pesto, aioli, or warm tomato sauce.