Frittata with Potatoes, Ham and Gruyere

This is a long time favorite frittata in our house. The keys to success are to cook the potatoes long enough and to use a very good Gruyere cheese. Of course any cheese will work, but ham and Gruyere make a very good pairing.

Frittata with Potatoes, Ham and Gruyere

Adapted from Cuisine Rapide, Pierre Franey

4 small red potatoes, approximately 3/4 pound
1 red pepper
1 yellow pepper
1/2 cup red onion
1/3 pound ham
10 eggs
1/4 pound Gruyere cheese
2 ounces parmesan cheese, grated
1 tablespoon fresh basil, cut into thin strips
2 tablespoons butter
One or two 12" oven-proof skillets, preferably non-stick

1. Preheat the broiler.


2. Cut the peppers and onion into 1/4" cubes. Cut the ham into cubes, about 1/2" or smaller. Shred the Gruyere or cut into cubes. Peel the potatoes, then cut thin slices.


3. Over medium heat, add about 2 tablespoons olive oil, then the potato slices. Shake the pan back and forth every minute to keep potatoes from sticking. Cook 5 minutes. Add the peppers and onion and cook 5 minutes more, also shaking the pan.


4. Meanwhile, whisk the eggs in a large bowl with salt, pepper and basil. If fresh basil is not available, use 1/2 teaspoon dried, or use Herbs de Provence or other herbs. Add the cheese cubes and stir to combine.


5. Add the ham to the pan and cook one minute. Remove from heat.


6. If using one pan, tranfer the ham and vegetables to a bowl, and wipe out the pan with paper towel.


7. Melt the butter and add the vegetable mixture to the pan. Add the egg mixutre and cook over medium heat about 3-4 minutes, tilting the pan and lifting the edges of the eggs as they set to let loose egg mixture run under the set eggs.


8. If the eggs are not all cooked through, turn the heat to low and cover for 2 minutes.


9. Sprinkle parmesan cheese (and more fresh herbs if you wish) atop the frittata and place under the broiler for up to 1 minute. The pan should be as close to the broiler element as possible, to quickly brown the frittata, and not overcook the eggs.

You may be temped to use higher heat to cook the eggs faster. This will result in flat, dried out eggs. All the cooking times are approximate, depending on your stove, pans, and preference for how set you like your eggs. I prefer eggs to be a little moist, and will reduce these cooking times as much as I can get away with.