Recipe by Claire Matem
Fresh or Cream cheese (whatever you have around or like)
Get a pot of salted boiling water going on the stove. Clean the potatoes and add them to the pot to parboil. When they are almost fork tender, drain and set aside. While the potatoes are cooking, clean and thinly slice the leek and add to the skillet with some butter, salt and pepper.
Allow the leek to sweat and cook until fragrant. While the leek is cooking, crack at least 3 eggs (though scale up based on size on pan) and scramble in a bowl (with a whisk or fork) with salt and pepper, until they are a uniform yellow color and small frothy bubbles have formed.
Slice the parboiled potatoes and add them to the pan with the leeks. Pour the eggs over the top of the leeks and potatoes, cover, and turn the heat to the lowest heat. Allow to cook until the eggs are almost set, adding the cheese right at the end to slightly melt into the frittata.
Serve with radishes, chives, fresh ground pepper, or any other side you’d like.