The frittata will appear quite liquid on top when you transfer to the oven, but as long as the edges are set, the eggs will cook properly.
1 tbsp. extra virgin olive oil
1 leek, white and light green parts only, halved lengthwise, rinsed and thinly sliced (about 1 cup)
2 cups cooked, peeled, cubed potatoes
Kosher salt and freshly ground black pepper
8 large eggs, lightly beaten
½ cup ricotta cheese
Pre-heat oven to 425°F.
Source: Martha Stewart Everyday Foods
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