Potato & Leek Frittata with Romesco

 Spanish-style romesco sauce is bright with red peppers, but rich with garlic and nuts. Drizzle it over everything to make a one-skillet frittata even more enticing.

What You Get

Leeks

Potatoes

Eggs

Arugula

Romesco sauce

What You’ll Need

Olive oil

Salt and freshly ground pepper

Balsamic vinegar

Makes 3 servings

Active Time: 15 minutes 

Total Time: 45 minutes 

Step 1

Preheat the oven to 425°F.

Step 2

To prep the leeks, trim the roots and remove the dark tops, reserving the white and pale green parts. Quarter or halve the leeks and chop them into bite-size pieces. Place the leeks in a bowl of cool water and swish to remove any grit. Lift out of the water and pat dry. Rinse and cut the potatoes into bite-size wedges.

Step 3

Combine the leeks and potatoes in a large cast-iron skillet or ovenproof pan. Drizzle with 3 tablespoons olive oil, sprinkle with salt, and toss to coat. Transfer the pan to the oven and roast until tender and golden, 20 to 25 minutes.

Step 4

Meanwhile, crack 8 large eggs into a bowl, season with ½ teaspoon salt and several grinds of pepper, and whisk to combine.

Step 5

When the vegetables are ready, turn the oven down to 350°F. Stir the vegetables to turn. Pour the eggs into the hot pan, return the pan to the oven, and bake until the middle is set and the sides pull away from the pan, 10 minutes.

Step 6

Just before serving, place the arugula in a bowl, drizzle lightly with vinegar and olive oil, season with a pinch of salt, and toss to coat. Cut the frittata into wedges and transfer to plates. Stir the romesco, drizzle it over everything, and serve warm, with the arugula on the side.