Leek and Potato Frittata

I have never made a frittata. When I studied abroad in Chile my host family only knew how to make three vegetarian dishes. One of the three was a tortilla española, which is pretty similar to a frittata. So I ate a lot of tortilla española. They would make them with a all sorts of vegetables, including lettuce. It was the only time in my life I actually moved my food around my plate to make it look like I had eaten. Needless to say, for years I had zero desire to eat anything resembling a tortilla española. But recently I had one made by a Puerto Rican friend of mine and enjoyed it, leaving me more open to re-approaching the genre.

I noticed this recipe in Peter Barley’s Fresh Food Fast for a Leek and Potato Frittata that I had previously overlooked for aforementioned reasons. I really like leeks so this seemed like the perfect way to dip my toe into the frittata waters. This was really easy to make, a great weeknight recipe.

I made a mistake when reading the recipe and failed to notice that it called for 3 tsp of coarse sea salt and instead used 3 tsp table salt. Once I realized the frittata was way way to salty, there was little I could do about it. I added two extra eggs but the frittata was still very very salty. My sister told me she always halfs the salt in Peter Barley’s recipes, but I think that 1.5 tsp of table salt probably would have been fine. Even though I added the two extra eggs to address the saltiness issue, I think this was the right ratio of veggies to eggs. Without the two extra eggs, there wouldn’t have been enough egg to fully cover the vegetables.

I used 3 tbsp of salt instead the 4 called for. I think I could probably reduce it to 2 tbsp next time. You can see in the photo that the frittata was fairly oily.

Other than the salt issue, I really liked this recipe. It was flavorful, filling, and easy to make. I’m going to try making it again with less salt and less oil.

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