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Ham and Leek Frittata

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

Source: Martha Stewart Living, November 2006
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  • MargieFendley
    25 DEC, 2011
    Wow, Lucinda this recipe is wonderful! I browned it as directed. Then, my son (and sous chef!) suggested adding a little shredded cheese on top and browning for a few seconds more. We used a mexican cheese blend. This will definitely become a Christmas morning tradition. Many thanks! By the way, I have three grown sons who have all cooked with me while they were growing up. It is now so much fun to join them in their kitchens. I can definitely relate to Mad Hungry!
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  • Vanessa01
    21 SEP, 2010
    Yummy recipe!!! Just a suggestion, if you want to make it a bit more high-end for guests, use instead jamon iberico de bellota - aka pata negra or black hoof-. Iberico has a strong and delicious flavor, I buy mine from BuyJamon.com BuyJamon.com the market place for iberico ham.
    Reply

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