Potato and Ham Frittata

A couple of weeks ago I did what I normally do every Saturday morning, and that is to wake up early, jump on my bike, and head to the farmer’s market. I get the best of both things, riding my bike before most folks are awake, and talking to the farmers at the market. This particular morning yielded shallots, baby yukon potatoes, and fresh eggs. Don’t even get me started on how great the eggs are, and for that matter, pretty much anything you pick up from the market. So as I cruised home, I was still the only one awake, and decided to make a nice breakfast for my wife.

My wife actually turned me on to this style of breakfast when we were first married. She loved thinly slicing potatoes, and onions, only to be lightly browned, then eggs added to finish it off. I’ve taken that concept and turned it into my own version, and so I wanted to give back, if you will, an offer her up a farmer’s market breakfast, hence where the potato and ham frittata comes into play.

Potato and Ham Frittata

Let’s get started.

Ingredients:

  • 2 tbsp unsalted butter
  • 1 Yukon Gold Potato, medium sized, thinly sliced
  • 1 shallot, thinly sliced
  • 1/2 cup of deli ham, thinly sliced, choppped
  • 4 eggs, beaten
  • 2 tbsp water
  • 1/4 cup of cheddar cheese, shredded
  • pinch of salt
  • pinch of cracked black pepper

Preheat your oven to 350 degrees.

Start by getting a oven proof skillet onto the stove, on medium heat. Add in the butter, and let the butter fully melt.

Potato and Ham Frittata

Layer the thinly sliced potatoes on the bottom of the skillet, and let this cook for about 5 minutes. Top with the thinly sliced shallots and sprinkle with salt and pepper. Top with the ham.

Flip the potatoes to get the ham and onions cooking on the bottom now. You can do this with your amazing flipping skills, or place large plate over the skillet, turn onto the plate, then slide the mixture back into the skillet. Your call.

Next add the beaten eggs, pouring over the potatoes. Top with the cheese, then add into the preheated oven, cooking until the eggs have set and the cheese is nice and golden.

Remove from the oven, and let cool for about 5 minutes before slicing into wedges. Who am I kidding, it was a small skillet, so I sliced in half and had breakfast with my wife.

At first glance you would think it is just a simple, baked omelette of sorts, but then you get those layered potatoes, along with the ham and onions, that with every bite you want more.  I garnished ours with a bit of fresh chives from the garden, and a drizzle of hot sauce.

Potato and Ham Frittata
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 2 tbsp unsalted butter
  • 1 Yukon Gold Potato, medium sized, thinly sliced
  • 1 shallot, thinly sliced
  • ½ cup of deli ham, thinly sliced, choppped
  • 4 eggs, beaten
  • 2 tbsp water
  • ¼ cup of cheddar cheese, shredded
  • pinch of salt
  • pinch of cracked black pepper
Instructions
  1. Preheat your oven to 350 degrees.
  2. Start by getting a oven proof skillet onto the stove, on medium heat. Add in the butter, and let the butter fully melt.
  3. Layer the thinly sliced potatoes on the bottom of the skillet, and let this cook for about 5 minutes. Top with the thinly sliced shallots and sprinkle with salt and pepper. Top with the ham.
  4. Flip the potatoes to get the ham and onions cooking on the bottom now. You can do this with your amazing flipping skills, or place large plate over the skillet, turn onto the plate, then slide the mixture back into the skillet. Your call.
  5. Next add the beaten eggs, pouring over the potatoes. Top with the cheese, then add into the preheated oven, cooking until the eggs have set and the cheese is nice and golden.
  6. Remove from the oven, and let cool for about 5 minutes before slicing into wedges. Who am I kidding, it was a small skillet, so I sliced in half and had breakfast with my wife.
  7. At first glance you would think it is just a simple, baked omelette of sorts, but then you get those layered potatoes, along with the ham and onions, that with every bite you want more. I garnished ours with a bit of fresh chives from the garden, and a drizzle of hot sauce.

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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