Roasted Potato and Leek Frittata Recipe - Los Angeles Times

Ingredients

• 5 eggs
• 1/4 teaspoon salt
• Freshly ground pepper
• 1 tablespoon olive oil
• 1 leek (white part and 1 inch green), washed well and coarsely chopped, about 1 cup
• 2 ounces prosciutto (2 thin, but not paper-thin, slices), sliced crosswise into 1/4-inch strips
• 3/4 to 1 pound roasted boiling potatoes, cut into 1/4-inch dice (1 1/2 cups)
• 1 teaspoon minced fresh rosemary
• 1/3 cup grated Asiago cheese
• 1 small tomato, diced, for garnish, optional
• Chopped Italian parsley, for garnish, optional