Friday, August 26, 2011

Potato, Ham & Swiss Frittata

I wanted a quick meal for dinner & thought to whip up a frittata, which is really quite filling & a one-skillet meal.  You can vary the ingredients on this to what you like.  I happened to  have some ham, baby dutch potatoes & Swiss cheese.   I served it with Caprese Towers from Stonegable, which are such a beautiful addition to a meal!   Here's the recipe for the frittata,  slightly adapted from Cook's Illustrated.

6 large eggs
1 1/2 tablespoons milk
 1/2 cup chopped ham
1 cup potatoes, cut in 1/2" cubes
1/3-1/2 cup Swiss cheese, cut up
2 scallions , sliced thin on the bias


 Adjust oven rack to upper-middle position, about 5 inches from heating element; heat broiler. Whisk eggs, milk,  1/4 teaspoon salt, and 1/8 teaspoon pepper in medium bowl until well combined, about 30 seconds. Set eggs aside.
    Heat about 2 t. olive oil in a 10-inch nonstick ovensafe skillet & brown the potatoes over medium heat until golden brown & tender, about 10 minutes. Stir Swiss, scallions, and ham into eggs; add egg mixture to skillet and cook, using spatula to stir and scrape bottom of skillet, until large curds form and spatula begins to leave wake but eggs are still very wet, about 1 minute. Shake skillet to distribute eggs evenly; cook without stirring for 30 seconds to let bottom set.
       Slide skillet under broiler and broil until frittata has risen and surface is puffed and spotty brown, 1 & 1/2 to 2 minutes.   When cut into with a paring knife, eggs should be slightly wet and runny. Remove skillet from oven and let stand 5 minutes to finish cooking.   Using spatula, loosen frittata from skillet and slide onto platter or cutting board. Cut into wedges and serve.
        NOTE:  I covered the rubber handle of my non-stick skillet with a piece of heavy-duty aluminum foil to protect it from the heat under the broiler.

        I am sharing this with On the Menu Monday at Stonegable.


        1. Kitty, YOur frittata looks delicious! I serve them for breakfast and for dinner too! Thanks for the kind shou-out! I am going to make your recipe this weekend while we are inside being safe from the impending storm.

        2. So happy you joined ON THE MENU MONDAY with this wonderful dinner!


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