Roasted Potato and Leek Frittata Recipe - Los Angeles Times

Name: 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

www.latimes.com

Ahh, potatoes. I crave them often, especially oven-roasted with a coating of olive oil, salt, pepper and maybe a sprinkle of fresh herbs. If I'm lucky enough to have leftovers (or organized enough to...

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Cooking tools:

Roasting pan
Oven
Chef's knife
Cutting board
Measuring spoon
Mixing bowl

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