I learned this easy stovetop-to-oven frittata method in my first restaurant job at Al Forno in Providence, Rhode Island, where a slice of frittata was always on the antipasto plate. The frittatas we made there were super-hearty and usually had potatoes or pasta in them along with other veggies, herbs, and of course, cheese. The vegetarian version I’m offering you here is truly satisfying, but if you wanted to add a little sautéed chorizo or pancetta, too, it wouldn’t hurt. Add fresh corn kernels to this in the summertime. Make a salad and you’ve got a nice light supper.

Frittatas are also great make-aheads for a brunch or potluck (the flavor improves with time). Cut them into small squares instead of wedges for serving. This frittata does take a bit of time to prep; if you want a simpler fritatta for just one person, try this Little Kale and Feta Frittata with Chorizo and Mint.

I've also used leftover mashed potatoes, specifically this recipe for Mashed Yukon Gold Colcannon to make a delcious frittata.

Be generous with the salt, pepper and herbs: remember that egg custards need exuberant seasoning before cooking. Whole herb leaves make a pretty garnish for the top of the frittata.

Serves 4

• 12 ounces unpeeled baby red or gold potatoes, cut into 3/8-inch dice
• Kosher salt
• Freshly ground pepper
• 2 tablespoons unsalted butter
• 1 tablespoon plus 2 teaspoons extra-virgin olive oil
• 2 cups thinly sliced leeks, well-rinsed but not dried
• 2 teaspoons minced fresh garlic
• 2 handfuls (about 1 cup packed) baby spinach, baby Swiss Chard leaves, arugula, or other greens
• 1 ounce grated Parmigiano-Reggiano (about ¾ cup if finely grated, 1/3 to ½ cup if coarsely ground)
• 4 ounces cold fresh goat cheese, well-crumbled while still chilled
• 1 tablespoon chopped fresh thyme or 1 to 2 tablespoons combination of chopped fresh herbs such as dill, parsley, mint, thyme, lemon thyme, oregano, chives and sage
• 8 large eggs (ideally at room temperature)
• 2/3 cup half ‘n half
• 1/2 teaspoon lemon zest
• Whole herb leaves or edible flowers for garnish (optional)

1. Heat the oven to 375°F.  Arrange a rack in the middle of the oven.

2. Put the potatoes and 1 teaspoon kosher salt in a medium saucepan and cover with water by one inch. Bring to a boil, reduce to a simmer, and cook until tender, about 10 to 12 minutes. Drain well and let cool for several minutes.  Transfer to a large bowl and season with a sprinkling of salt and a few grinds of fresh pepper.

3. In a 10-inch heavy nonstick (ovenproof) skillet, melt 1 tablespoon of the butter with 1 tablespoon of the olive oil over medium-low heat. Add the leeks (with any residual water clinging to them) and ¼ teaspoon salt, cover, and cook, stirring occasionally, until softened and translucent, 6 to 8 minutes. Uncover, raise the heat to medium, and continue to cook, stirring frequently, until the leeks are shrunken and browned in places (some more than others), another 6 to 8 minutes. Add the minced garlic and stir until softened and fragrant, about 30 seconds. Add the greens to the pan and stir with the leeks until the greens are completely wilted, about 1 minute. Transfer the leeks and greens to the bowl of potatoes and toss well; let cool for 10 minutes. Reserve the skillet.

4. In a large mixing bowl, whisk together the eggs, half ‘n half, lemon zest, 1/2 teaspoon kosher salt and several grinds of fresh pepper. Stir in the Parmigiano, the goat cheese, and the thyme. Add the potato-leek mixture and stir well to incorporate all the ingredients.

5. Return the skillet to medium-high heat and add the remaining ½ tablespoon of butter and 2 teaspoons olive oil to it. When the butter has melted and begun to sizzle, pour and scrape all of the veg/custard mixture into the skillet. Using a silicone spatula, gently stir the ingredients so that everything is evenly distributed. Let the pan sit on the heat until the custard is just beginning to set all the way around the edge of the pan, 1 to 2 minutes. Transfer the pan to the oven and bake until the frittata is puffed, golden, and set in the middle, about 26 to 30 minutes.

6. Let the frittata cool in the pan for 15 to 20 minutes before transferring to a cutting board and serving warm. Or let sit for 30 minutes to heighten flavor and serve at room temp. Cut into squares or wedges and serve.

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