Ham & Potato Frittata

Ingredients

• 2 Tbsp olive oil 
• 2 lbs. potatoes 
• 1 bunch green onions 
• 4.5 oz. (1/2 of a 9 oz. pkg) deli ham 
• salt & pepper to taste 
• 8 large eggs 
• ½ cup milk 
• ¼ cup grated parmesan cheese 

Instructions

1. Wash, peel, and slice the potatoes into thin, ⅛" thick slices. Heat the olive oil in a large oven-safe skillet over medium heat. Once the skillet is hot, add the potatoes and season with salt and pepper.
2. Cook the potatoes for about 10 minutes, stirring only occasionally so that the bottom layer has a chance to brown. Preheat the oven to 400 degrees.
3. While the potatoes are cooking, slice both the green and white ends of the green onions. Add the white ends to the skillet with the potatoes as they cook. Also roughly chop the deli ham and add it to the skillet as the potatoes cook.
4. In a large bowl, whisk together the eggs, milk, and parmesan cheese. Once the mixture is fairly smooth, stir in the remainder of the sliced green onions (the green ends).
5. Once the potatoes are tender, but not falling apart (about 10 minutes of cooking), pour the egg mixture into the skillet, making sure to cover all areas. Continue to cook the mixture in the skillet without stirring for 1-2 minutes, or until the edges are set.
6. Transfer the skillet to the oven and continue cooking for about 20 minutes, or until the egg has puffed up and eggs are set (firm, but still moist). The center of the skillet will firm up last, so test the center for doneness. Allow the frittata to sit for five minutes before slicing and serving.

Notes

The cooking time in the oven will depend on several factors including the thickness/size of your skillet and how cooked the eggs were prior to transferring the skillet to the oven. Keep an eye on it and start checking for doneness at 15 minutes.

Step by Step Photos

I used about 2 pounds of potatoes, or just under half of my 5 lb. bag. I chose Russet potatoes, although I think Yukon Gold would also work well.

Wash, peel, and thinly slice the potatoes. Heat the olive oil in a large oven-safe skillet over medium heat. Season the potatoes with salt & pepper. Cook the potatoes in the skillet for about ten minutes, only stirring occasionally (this gives the bottom layer time to brown). Also start preheating the oven to 400 degrees.

While the potatoes are cooking, slice the green onions. I used both the white and green ends for this dish. Add the white ends to the potatoes as they cook.

Also roughly chop the deli ham and add that to the skillet as the potatoes cook.

Whisk together the eggs, milk, and parmesan cheese. Once those are whisked together, stir in the green ends of the green onions.

After about ten minutes in the skillet, the potatoes should be tender, but not really falling apart. They’ll also be nicely browned in spots. Pour the egg mixture into the skillet, making sure to evenly cover the potatoes.

Let the skillet continue to cook for one-two minutes more, or until the eggs are set around the edges, then transfer the skillet to the oven (make sure you’re using an oven safe skillet).

Bake the frittata for about 20 minutes or until the edges are all puffed up and the center is no longer liquid. You want the center to be firm, but still very moist. Allow the frittata to sit for five minutes before slicing and serving.

So filling, so good, and so inexpensive!

Source from: http://www.budgetbytes.com/2013/07/ham-potato-frittata/