When I saw this leek and herb frittata in the March Saveur #145, I know that it was something I could easily make. We had leeks already, which I bought on a whim. Leeks are hard to just randomly use!
I halved the recipe from Saveur. (PS I couldn’t find the link, but will update when/if I do)
1/4 cup each chopped cilantro, dill, parsley
1/4 tsp. ground turmeric (I probably should have done a pinch more, couldn’t really taste it)
6 eggs, lightly beaten
2 small potatoes, peeled, grated and blanched
1 large leek, quartered and thinly sliced
1/2 tsp. kosher salt
1/2 tsp. black pepper
3 tbsp. canola oil
Stir together first 9 ingredients (all expect oil) in a bowl. Heat oil in a 10 inch skillet over medium-high heat. Pour egg mixture into skillet, cover with a lid and cook until almost set. It took about 12-14 minutes. Invert frittata onto a plate, return to skillet and cook until underside is browned and crisp. Garnish with chopped cilantro and cut into wedges.