What’s the difference between an omelette, a Spanish tortilla, and a frittata? Apart from the country of origin (France, Spain, and Italy), not much. All are egg-based dishes cooked on the stove with or without various added ingredients. The main difference between the three is that the omelette and tortilla are flipped and finished on the stovetop, whereas the frittata starts on the stovetop and is finished under the broiler or in the oven without flipping. Easy and quick to make if you use a mandoline to slice the potatoes, this recipe calls for eggs, sliced potatoes (like the classic Spanish tortilla), onions, and leftover ham and is finished under the broiler in the oven which makes it a frittata. Call it what you want. I call it delicious! If you are not avoiding dairy, add a coarsely grated cheese like Gruyere or Cheddar for an added gooey, deliciously cheesy dimension to the frittata. Bon appétit! Buen provecho! Buon appetito! Enjoy!!

Ham and Potato Frittata
Serves 4-6

INGREDIENTS

• 1 cup of chopped, sliced ham

• 2 large potatoes peeled and thinly sliced

• 1 medium onion chopped

• 8 eggs whisked

• ½ teaspoon salt and ¼ teaspoon black pepper

• olive oil

• ½ cup coarsely grated cheese like Gruyere or Cheddar (optional)

PREPARATION

1. Peel and slice the potatoes about 1/16 inch thick; dry and sprinkle with salt. (Note: a mandoline helps make this step very quick.)

2. Add the potatoes to a cast-iron skillet or ovenproof non-stick skillet with a heavy bottom. Cover the potatoes with olive oil and cook over medium heat for 15-20 minutes or until tender turning over once.

3. While the potatoes are cooking, whisk the eggs in a large bowl. Add the chopped ham and onion, salt and pepper, and mix. If using cheese, add the cheese at this time.

4. Once the potatoes are just tender, drain the oil into a glass measuring cup and carefully add the potatoes to the egg mixture. Mix gently to combine the ingredients.

5. Add a couple of tablespoons of the reserved olive oil to the skillet and heat over medium heat until shimmering. Carefully pour in the egg, ham, and potato mixture. Don’t worry if some of the potatoes break up. Shake the pan gently to distribute the mixture evenly.

6. While you fry the frittata over medium heat, pre-heat your broiler. Once the edges of the frittata are set and just beginning to brown, place the skillet on the top rack under the broiler for one-two minutes monitoring carefully so the frittata doesn’t burn. Once the frittata is golden brown and the center of the frittata is firm and not juicy, it’s done. If the center is still juicy and jiggly, shut off the broiler and place the frittata back in the hot oven on the middle rack. Check again after one-two minutes. If you leave the frittata in the oven too long the egg becomes dry and rubbery.

Serve narrow slices of the frittata as hors d’oeuvres, or serve wedges accompanied with a green salad dressed with a vinaigrette for a quick light mid-week meal, or week-end brunch. For wine, a crisp, chilled Rosé is a perfect choice to accompany this dish.