The Capsouto brothers serve their patrons all three types of frittatas on Passover, with a hardboiled egg and lemon-infused artichoke heart as a garnish.

Yield: 6-10 Servings

Ingredients:

• 1 Idaho potato
  
  
Spinach filling
• 12 ounces spinach, washed and stemmed
• Boiling salted water
  
  
Leek filling
• 3 medium leeks
• 2 Tablespoons olive oil
  
  
Zucchini filling
• 2 zucchini
• 2 yellow squash
• 1 clove garlic, finely chopped
• 2 Tablespoons olive oil
  
  
• 6 eggs
• Salt and pepper
• ¼ teaspoon ground nutmeg
• 4 ounces grated Parmesan cheese
  
  
Matzo crust
• 2 matzos
• 2 eggs
• ¼ cup milk
• 3 Tablespoons olive oil
• Warm salted water

Method:

Peel and dice potato. Place in a medium pot with enough cold water to cover. Bring to boil and cook until soft. Strain and pass potato through a food mill. Set aside to cool.

For spinach:
Boil spinach in salted water for 1 minute. Drain and shock in ice water. Place spinach in a clean dishtowel and squeeze out excess water. Chop spinach.

For leek:
Trim dark green leaves and root end of leeks. Slice in half lengthwise and rise in cold running water to remove any sand. Slice leeks crosswise into small pieces. Heat a sauté pan with olive oil and gently sauté leeks over low heat until soft and tender. Cool slightly.

For zucchini:
Slice zucchini and squash lengthwise. Remove seeds. Cut crosswise into small pieces. Heat sauté pan with olive oil and gently sauté zucchini and squash with garlic until soft and tender. Cool slightly.

In a large bowl mix mashed potato with 6 eggs, seasonings, cheese and vegetable filling.

Preheat oven to 350ºF. Beat two eggs in a large bowl with milk and 1 Tablespoon olive oil. Place warm salted water in a hotel pan or other container large enough to fit whole matzo board. Briefly soak each matzo in water. Dry each matzo and then dip into egg mixture. Heat a large sauté pan with olive oil. Sauté both sides of one matzo until golden brown. Repeat with second matzo. Leaving one piece of sautéed matzo in hot pan, place vegetable mixture on top, then place second piece of matzo over filling. Bake for about 15-20 minutes or just until set. Remove from pan and allow to cool slightly. Serve frittata warm. Frittatas can be prepared a day in advance and kept refrigerated. Reheat in 325ºF oven for 10-15 minutes.

Wine Suggestion:
Nicolas Feuillatte Brut, NV (Champagne, France)