Potato, Spinach, Bell Pepper, Leek and Basil Frittata

Potato, Spinach, Bell Pepper, Leek and Basil FrittataINGREDIENTS

• 1 lb. medium waxy potatoes
• ¼ cup olive oil
• 1 clove garlic, minced
• 1 small bell pepper, seeded, and thinly sliced
• 1 small leek, thinly sliced
• 2 cups baby spinach
• 3 tbsp. unsalted butter, cubed
• Kosher salt and freshly ground black pepper, to taste
• 2 tbsp. thinly sliced basil
• 8 eggs, beaten

DIRECTIONSBoil 1" water in a 4-qt. saucepan fitted with a steamer insert. Steam potatoes, covered, adding more boiling water as needed, until tender, 1 hour. Let cool, then peel and thinly slice. Heat oven broiler. Heat oil in an ovenproof 12" nonstick skillet over medium-high heat. Cook garlic, pepper, and onion until soft, 3–4 minutes. Add spinach; cook until wilted, about 1 minute. Stir in reserved potatoes, the butter, salt, and pepper. Stir in half the basil and the eggs and reduce heat to medium; cook until golden on the bottom, 8–10 minutes. Broil until set and golden on top, about 3 minutes. Garnish with remaining basil.[print-me target=".post-content"]