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Italian Ham And Potato Frittata Recipe
|All-purpose potatoes||10 Ounce, peeled, cut lengthwise in half, then thinly sliced (2 Medium Sized)|
|Salt||1 1⁄4 Teaspoon|
|Vegetable oil||3 Tablespoon|
|Cooked ham pieces||4 Ounce, cut into 1/2-inch pieces (1 Cup, 1 Piece)|
|Onion||1 Medium, thinly sliced|
|Water||1⁄4 Cup (4 tbs)|
|Coarsely ground black pepper||1⁄4 Teaspoon|
|Dried thyme||1 Pinch|
Calories 235 Calories from Fat 134
% Daily Value*
Total Fat 15 g23.2%
Saturated Fat 3.4 g16.8%
Trans Fat 0 g
Cholesterol 282 mg
Sodium 501.6 mg20.9%
Total Carbohydrates 13 g4.3%
Dietary Fiber 1.8 g7.3%
Sugars 2.4 g
Protein 14 g27.1%
Vitamin A 6.6% Vitamin C 19.9%
Calcium 5.2% Iron 10.3%
*Based on a 2000 Calorie diet
2. In oven-safe nonstick 10-inch skillet (if skillet is not oven-safe, wrap handle with double layer of foil), heat 1 tablespoon oil over medium-high heat. Add ham and cook, stirring occasionally, until lightly browned, about 3 minutes. With slotted spoon, transfer ham to plate.
3. Add 1 tablespoon oil to skillet. Add onion and cook, stirring occasionally, until tender and golden, about 10 minutes. Transfer onion to ham on plate.
4. In large bowl, with wire whisk, beat eggs, water, remaining 1/4 teaspoon salt, pepper, and thyme until well blended. Stir in potatoes, ham, and onion. Heat remaining 1 tablespoon oil in skillet over medium heat. Pour in egg mixture; cover and cook until egg mixture begins to set around edge, about 3 minutes. Remove cover and place skillet in oven. Bake until frittata is set, 8 to 10 minutes.
5. To serve, loosen frittata from skillet and slide onto warm platter; cut into 6 wedges.