Potato, Leek, and Sour Cream Frittata

And a giveaway with Smithey Ironware!

Like granola, I generally steer clear of frittatas unless I’m making them myself. I developed this frittata recipe for my book To the Last Bite and remade it for the first time in many months last week, and y’all, it’s so good that I ate nearly half of it in one sitting. The joy of a frittata is that it’s a vehicle for all the leftover bits in your fridge. This recipe is a bit more specific and calls for thinly sliced potatoes, leeks, and sour cream, kind of like the breakfast version of a sour cream and onion potato chip. To get the recipe, you can become a paid subscriber, or you know, just buy the book.

In more exciting news, I’m doing a giveaway with Smithey Ironware and Hedley & Bennett this weekend. By entering you could win a 12-inch Smithey skillet, a copy of To the Last Bite, and a Hedley & Bennett apron. Enter the giveaway here.

Photo by Nicole Franzen

Serves 2 to 4