Ham and Leek Frittata


This frittata is held sturdy by leeks, ham, and potatoes. It may be served at room temperature in its skillet.


  • 8 ounces small red potatoes, halved

  • 3 tablespoons extra-virgin olive oil

  • Coarse salt and freshly ground pepper

  • 12 large eggs

  • 2 teaspoons Dijon mustard

  • 2 dashes hot sauce, such as Tabasco

  • 2 tablespoons unsalted butter

  • 2 leeks, white and pale-green parts only, thinly sliced crosswise, rinsed well

  • 8 ounces baked ham, cut into ¼-inch pieces


  1. Preheat oven to 400 degrees. Arrange potatoes on a rimmed baking sheet. Drizzle with 1 tablespoon oil; season with salt and pepper. Roast until tender and golden brown, about 30 minutes. Set aside.

  2. Preheat broiler. Whisk eggs, mustard, 1/2 teaspoon salt, 1/4 teaspoon pepper, and the hot sauce in a large bowl; set aside.

  3. Heat butter and remaining 2 tablespoons oil in a large cast-iron skillet over medium heat until butter has melted. Add leeks; cook, stirring, until soft, about 5 minutes. Add ham; cook, stirring, until heated through, about 2 minutes.

  4. Add egg mixture, and gently stir with a heatproof rubber spatula. Cook, using spatula to pull eggs away from sides, allowing uncooked egg to run underneath, until almost set, about 8 minutes.

  5. Arrange potatoes over top of frittata. Broil frittata until set and lightly golden, 30 seconds to 1 minute. Serve, cut in wedges, warm or at room temperature.

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