Herbed Potato and Leek Frittata

I know that you don’t need a recipe for dumping eggs into a hot pan with some other stuff and letting it cook. This is mostly just a suggestion for a casual, one-skillet breakfast dish that you serve in the kitchen for your friends. For me, the perfect egg dish is a combination of potatoes, cheese, and onions/leeks/scallions. A breakfast meat in the frittata is optional for me because I like crispy bacon on the side. This frittata uses leeks, thinly sliced potatoes, and parmesan cheese. You want to keep the heat very low once you add the eggs and cover your skillet so that it cooks slowly. I learned the trick from Ina that cooking eggs slowly makes them way more tender and fluffy.
Herbed Potato and Leek FrittataIngredients:
2 small leeks
3 small potatoes
4 large eggs
1 Tablespoon milk (you can use skim or whole - obviously whole milk is tastier/richer)
1/4 cup parmesan cheese
1/2 cup Herbs
salt and pepper

1. Take your leeks and chop off the green ends, slice them lengthwise, and then slice into small half moons.
2. Place the leek discs into a bowl of cold water to clean them thoroughly of sand.
3. Remove the leeks from the water and sauté them in 1 Tablespoon of butter on medium heat.
UPDATE: It's hard to tell from the pictures, but I used an 8-inch skillet for this frittata. That is a medium sized skillet and this fed 3 people. If you are making it in a "normal" 10-inch skillet, add another egg or two and a splash more milk.

4. Thinly slice the potatoes into discs and do the microwave trick that I do for potatoes.
5. Add the potatoes to the leeks and continue to sauté for 5 minutes until them are both tender.6. Crack 4 eggs into a bowl, add 1 Tablespoon milk, 1/2 tsp. salt and 1/4 tsp. pepper, and whisk thoroughly.
7. Lower the heat and add the eggs to the skillet.8. Roughly chop up about 1/2 cup of herbs and add to the skillet and mix in.This is a great opportunity to use up leftover herbs or a few different herbs from your garden. I used a combination of parsley, thyme, basil, and chives.9. Sprinkle the top with parmesan cheese and cover with a lid (or plate).10. Cook the frittata slowly until it is no longer wobbly on top (10-15 minutes).11. Slice up and enjoy.