Old Potato, New Potato

Ahh, potatoes. I crave them often, especially oven-roasted with a coating of olive oil, salt, pepper and maybe a sprinkle of fresh herbs. If I’m lucky enough to have leftovers (or organized enough to roast extra), they make a fabulous addition on second serving to salads or egg dishes like this hearty frittata. Serve it for breakfast with a wedge of melon or with a green salad for a light dinner.

I like new potatoes. To roast them, scrub the potatoes, slice them in half lengthwise and place in a roasting pan. Toss with enough olive oil to coat potatoes and the pan, about 2 to 3 tablespoons for 1 pound of potatoes. Season with coarse salt and pepper. Roast at 375 degrees, shaking pan occasionally, until potatoes are crisp and browned on the outside and tender in the center, about 1 hour.

Roasted Potato and Leek Frittata

Active Work Time: 15 minutes * Total Preparation Time: 20 minutes

New potatoes work best for this recipe. If your nonstick skillet is not ovenproof, wrap the handle with several layers of foil before placing it in the oven.

5 eggs

1/4 teaspoon salt

Freshly ground pepper

1 tablespoon olive oil

1 leek (white part and 1 inch green), washed well and coarsely chopped, about 1 cup

2 ounces prosciutto (2 thin, but not paper-thin, slices), sliced crosswise into 1/4-inch strips

3/4 to 1 pound roasted boiling potatoes, cut into 1/4-inch dice (1 1/2 cups)

1 teaspoon minced fresh rosemary

1/3 cup grated Asiago cheese

1 small tomato, diced, for garnish, optional

Chopped Italian parsley, for garnish, optional

* Lightly beat eggs with salt and pepper to taste.

* Heat oil in 10-inch nonstick, ovenproof skillet over medium heat. Add leek and saute until just starting to soften, about 2 minutes. Add prosciutto and saute until leek is soft, 1 to 2 minutes. Remove half of leek mixture and set aside.

* Add potatoes and rosemary to skillet and toss to heat potatoes, 1 minute. Reduce heat to medium-low and add eggs. Do not stir. Cook just until bottom of eggs is set, 3 to 4 minutes. Top should still be wet.

* Sprinkle with cheese and reserved leek mixture. Broil 4 inches from heat source until frittata is golden and sizzling, about 2 minutes.

* Invert frittata onto cutting board, sprinkle with tomato and parsley, and cut into wedges.

4 servings. Each serving: 265 calories; 586 mg sodium; 279 mg cholesterol; 13 grams fat; 6 grams carbohydrates; 15 grams protein; 0.62 gram fiber.

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Placemat from Crate & Barrel stores.