Potato Leek Frittata with Parsley Pesto

Preheat oven to 375ºF and place rack in upper middle position.

Heat butter and 1 tablespoon olive oil in an 8- to 10-inch cast iron or nonstick skillet over medium heat. Add potatoes and cook until soft inside and light golden brown, about 20 minutes. Remove to a mixing bowl and season to taste with salt and pepper. Add the remaining tablespoon olive oil to the pan. Once hot, add leeks and cook until tender but not browned, reducing heat as necessary, about 7 minutes. Season with salt and pepper and add to bowl with the potatoes.

Spray or lightly oil a pie plate and spread half the potato-leek mixture in the bottom. Top evenly with all the Gruyere, then a layer of the remaining vegetables. Whisk together eggs, sour cream, garlic, fresh herbs, and a generous pinch of salt and pepper. Pour evenly over the pie pan, then gently shake the pan to work the eggs down into the dish.

Bake about 35 minutes in the preheated oven until just set, golden around the edges, and slightly puffed. Cool slightly and serve warm or at room temperature with vegan parsley pesto (below).

For the parsley pesto:
Combine parsley, sunflower seeds, and garlic in the food processor until finely chopped. With the processor running, drizzle in the olive oil until just blended. Just before serving, stir in lemon juice or vinegar, salt, and pepper to taste.

Note: A single recipe of the frittata serves up to 8 as a light entree and up to 14 as an appetizer.