St. Patrick’s Day frittata

Prep time: 20 minutes Cook time: 25 minutes Makes: 6 servings

1⁄2 pound baby potatoes (about an inch in diameter; if larger, cut in half)

2 tablespoons olive oil

2 leeks, white and green part only, thinly sliced and well rinsed

1 bunch baby spinach, coarsely shredded

3 ounces thinly sliced deli corned beef, cut into long strips 12 large eggs 1 cup shredded mozzarella, manchego, Gruyere or Parmesan cheese

Salt

Freshly ground black pepper

2 tablespoons finely chopped parsley

Favorite green salsa or hot sauce

1. Preheat the oven to 425 F. Place the potatoes in a medium pan of boiling water for 2 minutes. Drain the potatoes and let dry. Reserve.

2. Heat the oil in a 12-inch nonstick skillet with an ovenproof handle (or cover a wooden handle with foil) over medium-high heat. Add leeks and saute until soft but not brown, about 5 to 6 minutes.

3. Add the potatoes and continue cooking, rolling them around, for 3 minutes or until the potatoes are slightly tender. Add the spinach and cover the pan to let steam for about 3 to 4 minutes, or until wilted and potatoes are tender.

4. Add the corned beef and cook another minute. Season with salt and pepper. (If you want to add cabbage, add it now.)

5. Combine eggs with cheese, salt and pepper in a medium mixing bowl, and whisk until well-blended.

6. Arrange the vegetable ingredients in the skillet evenly and pour over the egg mixture. Cook over medium heat, stirring occasionally, lifting up the bottom with a spatula, allowing more liquid to cook and until the bottom of mixture is cooked, about 5 minutes. The top will still be moist and slightly liquidy.

7. Transfer skillet to the oven and bake until the frittata is puffed and brown and the cheese is melted, about 10 minutes.

8. Serve the frittata out of the pan or invert onto a large platter, placing a spatula underneath it to ensure it will slide out easily. Invert again onto a serving platter, so the browned top faces up. Drizzle with desired green sauce, if desired, and garnish with parsley. Serve immediately or at room temperature.