Easy and delicious, this hearty dish's been appreciated whenever I've served it...breakfast, lunch or dinner. Reheated or cold, the leftovers are also great! We—my husband, our 8-year-old daughter and I—live in a suburb. But our back windows look out at mountains, farms, horses and cows.
- 1 pound red potatoes, cooked and sliced
- 3 tablespoons butter, divided
- 1-1/2 cups thinly sliced fresh mushrooms
- 1 cup thinly sliced onion
- 1 sweet red pepper, cut into thin strips
- 2 cups diced fully cooked ham
- 2 teaspoons minced fresh garlic
- 1/2 cup minced fresh parsley or basil
- 1 tablespoon olive oil
- 8 eggs
- Salt and pepper to taste
- 1-1/2 cups (6 ounces) shredded cheddar or Swiss cheese
- In a 10-in. cast-iron or other ovenproof skillet, brown potatoes in 2 tablespoons butter over medium-high heat; remove and set aside.
- In the same skillet, saute the mushrooms, onion, red pepper and ham in remaining butter until vegetables are tender. Add garlic; cook 1 minute longer; drain. Remove and set aside.
- In the same skillet, cook the potatoes, ham mixture and parsley in oil over medium-high heat. In a large bowl, beat the eggs, salt and pepper. Pour into skillet; cover and cook for 10-15 minutes or until eggs are nearly set.
- Broil 5-6 in. from the heat for 2-3 minutes or until eggs are set. Sprinkle with the cheese and broil until melted. Cut into wedges. Yield: 6 servings.
Originally published as Ham and Potato Frittata in Country Woman March/April 1994, p29
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