Potato, Ham & Cheese Frittata
photo by Bayhill
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 4-5 medium size red potatoes, thinly sliced
- 6 large eggs
- 59.14 ml olive oil
- 2 shallots, thinly sliced
- 1 green pepper, seeded and thinly sliced
- 78.78 ml grated asiago cheese
- salt
- 1.23 ml cayenne pepper (to taste)
- 59.14 ml sun-dried tomato packed in oil, drained and diced
- 113.39 g thinly sliced ham or 113.39 g Canadian bacon
directions
- Preheat oven to 350 degrees.
- Dry and lightly salt potatoes.
- In heavy skillet, heat 1/4 cup oil over medium heat.
- To skill add alternating layers of potatoes, shallots, green pepper and ham or Canadian Bacon.
- Cover skillet and cook on low for 10 minutes until tender (occasionally lift potatoes to prevent them from sticking).
- Remove from heat.
- Beat eggs with whisk until foamy.
- Add cayenne pepper and sun-dried tomatoes.
- Sprinkle cheese on vegetables.
- Spread the egg mixture evenly in the pan, lifting vegetables allowing egg mixture to run under and between potatoes.
- Cook on medium heat (shaking pan occasionally) until the eggs are set on the bottom and still slightly liquid on top.
- Cook in the oven until eggs are set, 8-10 minutes.
- Frittata can be served warm or at room temperature.
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Reviews
-
My family really enjoyed this frittata. I made this in a 12" cast iron skillet which gave the potatoes a nice, crispy crust. This goes together quickly and the flavors work well together in this dish. Next time, I think that I would chop the bell pepper and Canadian bacon. Also, we thought that it needed a little more egg. Overall, we liked this and I would make it again. Good luck in the contest.
RECIPE SUBMITTED BY
Galley Wench
Oro Valley, Arizona
"Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside . . . Chardonnay in one hand . . .chocolate in the other; the body thoroughly used up, totally worn out and screaming "WOO-HOO, what a ride!!"