The Eight Days of Ham - Day Three
On the Third Day of Ham
the Foodie Girls had a frittata - with ham.
3 Yukon Gold potatoes,
Sharp Cheddar cheese,
and black pepper
for the frittata.
skins and all.
Remember that many of the nutrients are
actually in the skins of the potatoes.
Notice that I grated them directly onto a clean kitchen towel.
to release any liquid from the potatoes.
You don't want that liquid in your dish.
Just remember to immediately rinse the dish towel
in cool water afterwards as the potato starch will stain
2 tablespoons of oil has been added.
Some of the diced ham and onion are added on top.
These too are pressed in to the mixture.
Allow to cook over medium-high heat
until the bottom is a nice brown color.
Salt and pepper the potato mixture.
Carefully slide the potato out of the pan and onto
a large plate or an overturned lid.
Then, turn the skillet upside down over the potato
and flip it over so that the potato is now turned over
in the pan.
If you pressed the potato down hard enough
and it was cooked through enough,
this should work well for you.
It is also easier and safer than trying to flip it over while
still in the pan.
Heat the oven to 300 degrees.
Crack the eggs and whisk together in a large bowl.
Add in a bit of salt and pepper.
Then pour on top of the potatoes.
Add the rest of the ham and onion.
Add the shredded Cheddar cheese.
Place in the heated oven and bake until the egg is set.
Now for the important part:
make sure to turn off the burner!
I seem to have trouble with that step.
Thank goodness the Foodie Daughter is
around to keep me on track.
I simply slid it out of the pan and onto the cutting board.
Then it was a matter of cutting it with a pizza cutter.
and egg and cheese on top.
Topped off with a bit of my special
Sycamore Falls Sweet Honey Barbecue Sauce
and this is an easy midweek dinner
or a weekend brunch.
And after Day Three we are left with
8 pounds, 1-1/4 ounces of ham.