I kinda suspected that would be the case before I even made it. I blame the potatoes. It would’ve been much better without them.
As I sauteed the leeks in butter, added a little fresh garlic and tossed in some spinach, a wonderful aroma filled the kitchen. Amy even came over to sneak a taste, saying, “Oh, that’s SO good!”
But after I added the potatoes and eggs, topped the think with breadcrumbs and cheese, and baked it to what should’ve been savory perfection, the flavor kinda fell flat.
I blame the potatoes. Potatoes have no taste and can easily suck the life (and dilute the tastes) of other ingredients in a dish.
Oh sure, they’re great fried to a crisp and dipped in ketchup … or baked in cream and cheese … or whipped with garlic and butter. But unless you prepare and pair them up with some pretty strong flavors, they don’t do much for the ol’ taste buds.
After The Great Fritatta Fiasco, I ran across a similar recipe that called for using bread instead of potatoes as the “filler” needed to give the fritatta a little heft. You’d have the same flavor-sucking problem there, unless you used cut-up garlic toast or some sort of herbed bread — which might be pretty good, actually!