• 1 pound medium yellow- or red-skinned potatoes
• Fine sea salt
• 1 cup shelled fresh fava beans 
• (1 to 1 1/4 pounds in pods)
• 8 large eggs
• 3 tablespoons whole milk
• 3 tablespoons extra-virgin olive oil
• 6 scallions, trimmed and cut on the bias crosswise into 3 inch lengths (white and green parts)
• 8 medium to large fresh basil leaves, torn 
• Freshly ground black pepper

In a large saucepan, cover potatoes with water by 2 inches. Add 1 teaspoon salt. Bring to a boil and cook until just tender, 15 to 25 minutes, depending on size. Meanwhile, bring a medium saucepan of water to a boil. Add beans and cook for 1 minute; immediately transfer with slotted spoon to a bowl of ice water to stop cooking (reserve cooking liquid). Drain beans, then gently peel and discard skins. 

Return beans to their cooking liquid and simmer until tender, 5 to 7 minutes. Drain beans.

Drain potatoes, transfer to a wire rack and let stand until cool enough to handle, then peel and very thinly slice into rounds.

Heat oven to 400°. In a bowl, whisk together eggs, milk and 3/4 teaspoon salt.

Heat oil in a 9-inch ovenproof nonstick skillet over medium-high heat. Add scallions, reduce heat to medium and cook, stirring occasionally, until tender, about 7 minutes.

Remove pan from heat; arrange potatoes in pan over scallions and in concentric circles, overlapping slightly. Sprinkle with basil and fava beans; top with generous grinding of pepper. Return pan to medium-low heat and cook 1 minute. Whisk together egg mixture once more and pour into pan; continue to cook until edge of frittata begins to set, 2 to 3 minutes, then place in oven and bake until just set, about 15 minutes.

Slide frittata onto a serving platter. Cut into wedges; serve hot or at room temperature.

Photo by Ellen Silverman

Food styling by Maggie Ruggiero; prop styling by Amy Wilson