Caramelized Onion and Potato Frittata with Ham and Swiss
I couldn’t wait to make this caramelized onion and potato frittata with ham and Swiss recipe I found on What’s Cookin’ with Mary. What goes better with eggs than caramelized onion, potatoes, ham, and cheese? This dish took a few extra minutes to prep, but it was worth it! I loved the flavor combination–all of the ingredients work really well together. My husband and I both REALLY loved this frittata, while our kids didn’t like it since they have a strong aversion to eggs right now.
Caramelized Onion and Potato Frittata with Ham and Swiss
Ingredients:
- 1 tbsp of butter or olive oil
- 1 yellow onion, diced
- 5 slices of Canadian bacon or ham, diced
- 7 baby fingerling potatoes, diced
- 6 eggs, well-beaten
- 3 tbsp whole milk or heavy cream
- Sea salt and freshly cracked pepper, to taste
- 3tbsp Swiss cheese, chopped or shredded
- 1 tbsp fresh parsley, chopped
How to Make a Caramelized Onion and Potato Frittata with Ham and Swiss:
Preheat the oven to 350 degrees. Coat a round tart pan or pie dish with cooking spray.
Heat the butter or olive oil in a large skillet over medium-high heat. Add the onions, then cook, stirring often, until caramelized, about 20 minutes. Side Note: Add a few tablespoons of water if the onions run dry.
Once the onions are caramelized, add the ham, then cook, stirring often, for 3 minutes.
Meanwhile, boil the potatoes in a large saucepan of water for 10 minutes, or until fork-tender. Drain and let cool. Chop the potatoes into small bite-sized chunks.
Place some of the onion and ham mixture into the bottom of the tart pan; next, add some potatoes and a bit of the Swiss cheese.
Combine the eggs with the milk and parsley, then season with sea salt and freshly cracked pepper to taste. Whisk the eggs until well-beaten.
Pour the egg mixture into the tart pan, then add the remaining onion and ham mixture, potatoes, and Swiss cheese.
Bake in the oven for 20-25 minutes, or until a tester inserted in the center comes out clean.
Let the frittata cool for a few minutes before slicing and serving. Enjoy.
Equipment
Ingredients
- 1 tbsp of butter or olive oil
- 1 yellow onion diced
- 5 slices of Canadian bacon or ham diced
- 7 baby fingerling potatoes diced
- 6 eggs well-beaten
- 3 tbsp whole milk or heavy cream
- Sea salt and freshly cracked pepper to taste
- 3 tbsp Swiss cheese chopped or shredded
- 1 tbsp fresh parsley chopped
Instructions
- Preheat the oven to 350 degrees. Coat a round tart pan or pie dish with cooking spray.
- Heat the butter or olive oil in a large skillet over medium-high heat. Add the onions, then cook, stirring often, until caramelized, about 20 minutes. Side Note: Add a few tablespoons of water if the onions run dry.
- Once the onions are caramelized, add the ham, then cook, stirring often, for 3 minutes.
- Meanwhile, boil the potatoes in a large saucepan of water for 10 minutes, or until fork-tender. Drain and let cool. Chop the potatoes into small bite-sized chunks.
- Place some of the onion and ham mixture into the bottom of the tart pan; next, add some potatoes and a bit of the Swiss cheese.
- Combine the eggs with the milk and parsley, then season with sea salt and freshly cracked pepper to taste. Whisk the eggs until well-beaten.
- Pour the egg mixture into the tart pan, then add the remaining onion and ham mixture, potatoes, and Swiss cheese.
- Bake in the oven for 20-25 minutes, or until a tester inserted in the center comes out clean.
- Let the frittata cool for a few minutes before slicing and serving. Enjoy.
Made this recipe last week and it was the first frittata I ever made and it was delish! The sweetness of the onion combined with the saltiness of the ham was great. I've seen some others I plan on making on your site!
Oh my, I just love caramelised onions!! And with ham and cheese, delish!! I think I'm going to substitute the potatoes with pumpkin or sweet poatoes..
I found this blog by accident and it was like finding a gold mine. Lots of breakfast recipes which love and lots more.thank you
I made this for brunch today. I substituted with Egg Beaters and low fat Jarlsberg Cheese. Don’t have a tart dish, so I made it in my Le Creuset braiser.. cooked the onions and ham in the braiser, removed the mixture ,and followed your layering technique. I’m glad I did. Beautiful presentation and a delicious meal. , even with the substitutions. I love your blog.
This sounds lovely. Going to give this a go. thanks for sharing this recipe.
Simon