2 leeks (about 1/2 pound), white and pale-green parts only
1 cup water
1/2 teaspoon olive oil (for pan)
1/2 pound Yukon gold potatoes, cut into 1/2-inch cubes
Salt and pepper to taste
4 large eggs
1 cup spinach leaves, chopped
3 tablespoons Parmesan cheese

2 leeks (about 1/2 pound), white and pale-green parts only 1 cup water 1/2 teaspoon olive oil (for pan) 1/2 pound Yukon gold potatoes, cut into 1/2-inch cubes 4 large eggs 1 cup spinach leaves, chopped 3 tablespoons Parmesan cheese

Preheat oven to 375 degrees. Brush a small baking dish with oil.
Bring water to a simmer in a medium pan over high heat. Add leeks, potatoes, and a sprinkle of salt.
Reduce heat to medium-low and cook covered until potatoes are just tender (8 to 10 minutes). Set aside to cool.
In a bowl, whisk together eggs, spinach, and a sprinkle of salt, if desired.
Fold in the potato mixture.
Pour the mixture into the prepared dish and sprinkle top with Parmesan cheese.
Bake until edges are set, about 12 minutes. Reduce oven temperature to 325 and continue cooking until set in the center— about 20 to 25 minutes.
Let cook for 10 minutes. Cut and serve with a green salad for a perfect brunch or dinner!