• 1 russet potato, small, peeled and sliced 1/4-inch thick
• 3 tablespoons olive oil
• 1/2 white onion, thinly sliced
• 1 leek, small, halved lengthwise and thinly sliced
• 10 eggs
• 2 ounces water
• 1 bunch small spinach leaves, washed and stemmed
• 1/4 cup Parmigiano Reggiano cheese, finely grated
• Kosher salt to taste
• Black pepper, ground to taste
• 1 ounce white truffle oil

Preheat oven to 350 degrees F.

Place potatoes in a pot with 1 quart of cold water and 1 tablespoon kosher salt. Bring pot to a simmer and cook for three minutes, or until potatoes are just done through. Drain potatoes carefully, and set aside.

Heat 1 tablespoon of olive oil in a sauté pan over a medium burner. Add onion and leek, and sauté for two minutes, or until onion is translucent. Remove pan from heat and allow it to cool to room temperature.

Beat eggs and water together in a bowl. Add cooled onion and leek, and season with salt and freshly ground black pepper.

Heat a 9-inch nonstick skillet with an oven-safe handle over a medium burner. Add remaining two tablespoons of olive oil and arrange potato slices in the pan in a single layer. Season potatoes with salt and freshly ground black pepper, and cook for three minutes, or until golden brown at the edges.

Carefully pour half of egg mixture over the potatoes. Arrange spinach leaves over eggs. Cover spinach with remaining egg mixture, and sprinkle the surface with grated cheese.

Transfer pan to oven, and bake for 12 to 15 minutes, or until eggs have set completely. Remove pan from oven, and turn the frittata out onto a large plate. Cut the frittata into eighths, and drizzle with white truffle oil just before serving. Serve either hot or at room temperature.

Yield: 8 servings