1 large russet potato, peeled, grated, and blanched
1 large leek, quartered lengthwise, thinly sliced crosswise
Kosher salt and freshly ground black pepper, to taste
6 tbsp. canola oil
1⁄4 cup pomegranate seeds
Stir together cilantro, dill, parsley, turmeric, eggs, potato, leek, and salt and pepper in a bowl. Heat 4 tbsp. oil in a 12″ nonstick skillet over medium-high heat. Pour egg mixture into skillet, cover with lid, and cook until almost set, about 16 minutes. Invert frittata onto a plate, return skillet to heat, and add remaining oil. Slide frittata back into skillet; cook until underside is browned and crisp, about 6 minutes. Garnish with chopped cilantro and pomegranate, and cut into wedges.