Potato & Ham Frittata

Potato & Ham Frittata
Photo by Ben Fink


  • 3 Tbs. extra-virgin olive oil
  • 4 small red-skinned potatoes, sliced 1/8 inch thick
  • 1 cup diced ham
  • 8 extra-large eggs
  • 1 Tbs. Dijon mustard
  • 2 Tbs. milk
  • Kosher salt and freshly ground white pepper
  • + 1 more ingredients
    • 1 small onion, thinly sliced

Heat the oven to 400°F. Whisk the eggs vigorously with the mustard, milk, salt, and pepper. In an ovenproof 10-inch enameled cast-iron or nonstick skillet, heat the olive oil over medium heat. Add the onion and potatoes, season with salt, and sauté until tender. Turn the heat to medium high and t...

View full recipe at Fine Cooking


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