Name: Smoked Ham, Gruyere and Caramelized Onion Frittata
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 to 6 servings
Ingredients: 8 extra-large eggs; 2 tablespoons heavy cream; 1 cup grated gruyere cheese; Kosher salt and freshly ground pepper; 1 tablespoon unsalted butter; 1 small onion, diced; 4 small red potatoes, diced; 1 cup diced smoked ham or Canadian bacon; 1/4 cup grated Parmigiano-Reggiano cheese, for topping; Chopped fresh chives, for topping; Sour cream, for serving

Directions

Preheat the oven to 400˚. In a large bowl, whisk the eggs, heavy cream, gruyere, a big pinch of salt and a few grinds of pepper until foamy.
Melt the butter in a 10-inch cast-iron skillet over medium heat. Add the onion and the potatoes and cook, stirring, until the onion is translucent and the potatoes are fork-tender, about 12 minutes. Pour the egg mixture over the top. Pull the edges away from the sides of the pan with a rubber spatula so the eggs flow to the bottom of the pan. Cook until the frittata is half set, 2 to 3 minutes, then sprinkle in the ham.
Transfer the skillet to the oven and bake until the frittata is puffed and golden, 10 to 12 minutes. Sprinkle with the Parmigiano-Reggiano and chives and serve with sour cream.

Photograph by Ralph Smith

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