Potato Leek Frittata - Eric Anwiler (Martha Stewart)

1 tbl EVOO
1 leek (white and light green parts only) halved lengthwise, rinsed well and thinly sliced (1 cup) or 1/2 white onion
2 c cooked, cubed, peeled potatoes
Coarse salt and ground pepper
8 large eggs, lightly beaten
1/2 c part skim ricotta or cheddar

Preheat oven to 425. In a 10 in ovenproof nonstick skillet, heat oil over medium high, add leek and potato, and season with salt and pepper. Cook until leek is transparent, about 5 minutes. Add eggs and cheese, season with salt and pepper and stir to combine. Cook undisturbed until edges are set, about 2 minutes. Transfer skillet to oven and bake until top of frittata is just set, 10-13 minutes. Invert or slide frittata onto a plate and cut into 6 wedges. Serve warm or at room temperature.