Leek & Potato Skillet Frittata

Ode to the leek. This is their season, early spring, and we love them with eggs.

You’ll want to use a mandoline to cut the potatoes if you have one. If you do not have one, just cut them as thinly as you can. They need to cook pretty quickly, so the thinner the better here.

As shown in the recipe photo, this carbon steel skillet is one of my most favorite pans. If well-seasoned, I can get a frittata to cook and come out of it without sticking terribly. Alternatively, a nonstick skillet is best with eggs.