Sunday, December 6, 2009

Potato & Ham Frittata

8 extra-large eggs
1 tablespoon Dijon mustard
2 tablespoons milk
Salt to taste
Freshly ground white pepper to taste
1 small onion, thinly sliced
4 small red-skinned potatoes, sliced 1/8 inch thick
3 tablespoons extra-virgin olive oil
1 cup diced ham

Whisk the eggs vigorously. Mix in the mustard, milk, salt, and pepper. Heat the oven to 400 degrees F.

In an ovenproof pan, thoroughly cook the onions and potatoes, in the olive oil. Turn the heat to medium high and pour the eggs into the pan.

Let the eggs set for several seconds. With a heatproof rubber spatula, gently stir the eggs, starting from the center. This stirring makes the frittata puff up more in the oven.

Lift the edges so that the eggs flow to the bottom. When the frittata is half-set, add the ham.

Transfer the pan to the heated oven. Cook for about 10 minutes (less if you like runny eggs), until puffed and golden.



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