Baked Mushroom, Leek and Ricotta Frittata with Warm Potato and Arugula Salad

Instructions

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   1. Preheat the oven to 200 °C / 400 °F. Lightly grease a 24 cm oven-safe skillet or a medium round baking dish with a little of the olive oil.

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   2. Place the baby potatoes in a pot with cold water and a pinch of salt. Bring to a boil and cook for 10 to 12 minutes, until tender when pierced. Drain and set aside.

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   3. Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and cook for 6 to 8 minutes, stirring occasionally, until browned and their moisture has evaporated.

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   4. Add the leek and garlic to the skillet with the mushrooms. Cook for 4 to 5 minutes more, until the leek is tender. Season with half the salt, half the black pepper, and the red pepper flakes if using. Remove from the heat.

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   5. In a large bowl, whisk the eggs with 120 g ricotta, the grated Parmesan, half of the chives, half of the parsley, and the finely grated lemon zest. Mix until smooth.

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   6. Fold the sautéed mushrooms, leek, and garlic into the egg mixture. Pour everything into the prepared skillet or dish and dot the top with small spoonfuls of the remaining ricotta.

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   7. Bake the frittata at 200 °C / 400 °F for 16 to 18 minutes, or until the center is set and the top is lightly golden. Let it rest for 5 minutes before slicing.

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   8. For the warm salad, whisk together the lemon juice, Dijon mustard, 1 tablespoon olive oil, the remaining salt, and the remaining black pepper in a large bowl.

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   9. Add the still-warm cooked potatoes to the bowl and gently toss them with the dressing. Add the arugula, the remaining chives, and the remaining parsley, and toss just before serving so the arugula softens slightly.

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    10. Serve the frittata hot or warm with the warm potato and arugula salad. If desired, finish with a little extra Parmesan on top.