potato-onion-ham frittata


I made this last night. A quick and easy way to use up leftover ham! (Thanks Michelle!) Everything was gobbled up and I had no leftovers for lunch. Sniff.

Potato-onion-ham frittata
3/4 pound small yellow potatoes, thinly sliced (1/4” thick or so)
2 teaspoons coarse salt
2 tbsp extra-virgin olive oil
2 tbsp unsalted butter
1 large onion, thinly sliced
1 cup cooked ham, diced
8 large eggs
1/2 teaspoon freshly ground pepper
1/4 cup flat-leaf parsley, roughly chopped, optional

Preheat oven to 425 degrees.

In a medium saucepan, combine potatoes and 1 teaspoon salt. Add water to cover. Bring to a boil over high heat. Cook until potatoes are tender, about 10 minutes. Drain, and set aside.

In a large ovenproof  skillet, heat oil and butter over medium heat. Add onions, and cook until translucent, about 5 minutes. Add potatoes and ham. Cook for about 5 minutes more until potatoes start to brown.

In a large bowl, whisk together eggs, the remaining teaspoon of salt, and pepper. Add parsley.

Add egg mixture to skillet, and cook, drawing eggs away from the sides and bottom of the pan so that the uncooked egg runs underneath. When the mixture is loosely set around the edges, place pan in the oven, and bake until puffed and completely set, about 20 minutes. Remove pan from the oven and slide out onto a serving plate.

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