Caramelized Onion and Potato Frittata with Ham and Swiss
Servings 4
Equipment
- Round Tart Pan or Pie Dish
- Large skillet
- Large saucepan
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.