Caramelized Onion and Potato Frittata with Ham and Swiss

I was going to make a really simple frittata for dinner but I changed the ingredients once I saw this recipe on What’s Cookin’ with Mary?What goes better with eggs than caramelized onion, potatoes, ham, and cheese? This dish took a few extra minutes to prep but it was worth it! I loved the flavor combination – all of the ingredients just work really well together. My husband and I both REALLY loved this frittata while our non egg eating children wouldn’t even try it – their loss! Thanks for the inspiration Mary.

Caramelized Onion and Potato Frittata with Ham and Swiss AND a Giveaway:
Adapted recipe and photos by For the Love of Cooking.net
Original recipe by What’s Cookin’ with Mary?
 
  • 2 tsp of olive oil (more if needed)
  • 1 sweet yellow onion, chopped
  • 5 slices of Canadian bacon or ham
  • 7-8 baby fingerling potatoes
  • 6 eggs
  • 3 tbsp milk
  • Sea salt and freshly cracked pepper, to taste
  • 2-3 tbsp Swiss cheese, chopped or shredded
  • 1 tbsp fresh parsley, chopped

Preheat the oven to 350 degrees. Coat a tart pan with cooking spray.

Heat the olive oil in a large skillet over medium high heat. Add the onions then cook stirring often until caramelized, about 20 minutes. Add more olive oil while the onions are cooking if needed.Once the onions are caramelized, add the ham then cook, stirring often for 3 minutes.

While the onions are cooking, boil the potatoes in a pot of water for 10 minutes or until fork tender. Drain and let cool. Chop the potatoes into small bite sized chunks.

Place some of the onion and ham mixture into the bottom of the tart pan; next add some potatoes and a bit of the Swiss cheese. Combine the eggs with the milk and parsley then season with sea salt and freshly cracked pepper, to taste. Whisk the eggs until they are mixed thoroughly. Pour the egg mixture into the tart pan then add the remaining onion and ham mixture, potatoes, and Swiss cheese to the top.

Place into the oven and bake for 20-25 minutes, or until a tester inserted in the center comes out clean. Let the frittata cool for a few minutes before slicing and serving. Enjoy.

 

Click here for a printable version of this recipe – For the Love of Cooking.net

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4 Responses to “Caramelized Onion and Potato Frittata with Ham and Swiss”

  1. 1

    Michelle — August 31, 2011 @ 5:43 pm

    Made this recipe last week and it was the first frittata I ever made and it was delish! The sweetness of the onion combined with the saltiness of the ham was great. I've seen some others I plan on making on your site!

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  2. 2

    Brisbane Osteo — September 1, 2011 @ 5:25 am

    Oh my, I just love caramelised onions!! And with ham and cheese, delish!! I think I'm going to substitute the potatoes with pumpkin or sweet poatoes..

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  3. 3

    lou — June 23, 2013 @ 3:02 pm

    I found this blog by accident and it was like finding a gold mine. Lots of breakfast recipes which love and lots more.thank you

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  4. 4

    Joyce — November 24, 2013 @ 2:52 pm

    I made this for brunch today. I substituted with Egg Beaters and low fat Jarlsberg Cheese. Don’t have a tart dish, so I made it in my Le Creuset braiser.. cooked the onions and ham in the braiser, removed the mixture ,and followed your layering technique. I’m glad I did. Beautiful presentation and a delicious meal. , even with the substitutions. I love your blog.

    [Reply]

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