- Yield: 6 to 8 Servings
- ½ pound marble or baby red potatoes (about 1 inch in diameter; if larger, cut in half)
- 2 tablespoons olive oil
- 2 leeks, light green and white parts only, cleaned and thinly sliced
- 1 bunch red Swiss chard, stems removed, and coarsely shredded
- 3 ounces thinly sliced salami or prosciutto, cut into long strips
- Salt and freshly ground black pepper
- 12 large eggs
- 1 cup shredded mozzarella or Manchego cheese
Hot Sauce Drizzle
- ½ teaspoon paprika
- 1 teaspoon Sriracha hot sauce
- 1 teaspoon olive oil
- 2 tablespoons finely chopped fresh parsley for garnish
How to Make It
- Preheat the oven to 425°F.
- Drop the potatoes gently into a medium pan of boiling water and cook for 2 minutes. Drain the potatoes, let dry, and set aside.
- Heat the olive oil in a 12-inch nonstick skillet with an ovenproof handle (or cover a wooden handle with foil) over medium-high heat. Add the leeks and sauté until soft but not brown, 5 to 6 minutes. Add the potatoes and cook, rolling them around, for 3 minutes, or until the potatoes are slightly tender. Add the chard, cover the pan, and steam for 3 to 4 minutes, or until the chard is wilted and the potatoes are tender. Add the salami and cook for 1 minute more. Season with salt and pepper.
- Whisk the eggs in a medium bowl. Add the cheese, whisking until well blended, and season with salt and pepper.
- Spread out the cooked vegetables and salami in the bottom of the skillet and pour the egg mixture over them. Cook over medium heat, stirring occasionally and lifting up the bottom with a spatula to allow more of the liquidy eggs to cook, until the bottom of the frittata is firm and lightly browned, about 5 minutes. The top will still be moist and slightly liquidy. Transfer the skillet to the oven and bake until the frittata is puffed and brown and the cheese is melted, about 10 minutes. To make the Drizzle
- Combine the paprika, hot sauce, and olive oil in a small bowl and mix to blend.
- 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. Reinvert onto a serving platter, so the browned top faces up. Drizzle with the hot sauce and garnish with the parsley.