3 ounces thinly sliced salami or prosciutto, cut into long strips, or 4 ounces crisp bacon, or pancetta pieces

12 large eggs

1 cup shredded mozzarella, manchego, Gruyere or Parmesan cheese

Parsley and basil for garnish

Hot Sauce Drizzle:

1/2 teaspoon paprika

1 teaspoon Sriracha

1 teaspoon olive oil

1. Preheat the oven to 425 F.

2. Place the potatoes in a medium pan of boiling water for 2 minutes. Drain the potatoes and let dry. Reserve.

3. Heat the oil in a 12-inch non-stick skillet with an ovenproof handle (or cover a wooden handle with foil) over medium-high heat. Add leeks and saute until soft but not brown, about 5 to 6 minutes. Add the potatoes and continue cooking, rolling them around, for 3 minutes or until the potatoes are slightly tender. Add the chard and cover the pan to let steam for about 3 to 4 minutes or until the chard is wilted and potatoes are tender. Add the salami, prosciutto or pancetta, stir together and cook another minute. Season with salt and pepper.

4. Combine eggs with cheese, salt and pepper in a medium mixing bowl, and whisk until well blended. Whisk in cheese.

5. Arrange the vegetable ingredients in the skillet evenly and pour over the egg mixture. Cook over medium heat, stirring occasionally, lifting up the bottom with a spatula, allowing more liquid to cook and until the bottom of mixture cooked, about 5 minutes. The top will still be moist and slightly liquidy.

6. Transfer skillet to the oven and bake until the frittata is puffed and brown, and the cheese is melted, about 10 minutes.

7. Combine the drizzle ingredients in a small bowl and mix to blend. To serve, cut into pie-shaped slices, placing a spatula underneath it to ensure it will slide out of the pan easily. Add a bit of the hot sauce drizzle, if desired, and garnish with parsley and basil. You could also serve alongside a small fruit salad. Serve immediately. Or make a day ahead, cover and refrigerate. Reheat, if desired, serve at room temperature or serve chilled.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)