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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
6 baby yukon gold potatoes or 2 medium yukon gold potatoes (10 oz.), diced |
salt and pepper |
3 tablespoons olive oil |
1 onion, thinly sliced |
1 red bell pepper, seeded and diced |
8 large eggs |
1/2 pound ham, diced |
2 tablespoons chopped fresh parsley |
Directions:
1. Bring 1 1/2 quarts water to boil in a medium pot. Add potatoes and 1 tsp. salt. Lower heat and simmer until potatoes are tender but not falling apart, 8 minutes. Drain and set aside.
2. Warm oil over medium heat in a large nonstick skillet with an ovenproof handle. Add onion and cook until softened, 3 minutes. Add bell pepper and cook until softened, stirring occasionally, 2 minutes. Add potatoes and 1/2 tsp. salt and cook, stirring, until they just start to brown, 6 to 8 minutes.
3. Preheat broiler. Whisk together eggs, ham and parsley; season mixture with pepper. Distribute vegetables evenly in pan and pour in egg mixture. Cook over medium-low heat, occasionally sliding a thin spatula around edges of pan to loosen eggs as they set. Continue to cook until frittata is set except for top, 7 minutes.
4. Place pan under broiler and cook until top is golden, 1 to 2 minutes. Cut into wedges and serve.
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