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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Potato, ham and spinach frittata Recipe

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This recipe for Potato, ham and spinach frittata is from The Koplitz Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 small russet potatoes (about ¾ pound), peeled and thinly sliced;
1 small onion, thinly sliced;
9 large eggs;
Kosher salt and black pepper;
1 10-ounce package frozen chopped spinach, thawed and squeezed of excess liquid;
4 ounces white Cheddar, grated (1 cup);
4 ounces thinly sliced deli ham, cut into 2-inch pieces
1 tablespoon red wine vinegar;
1 teaspoon Dijon mustard;
1 head read leaf lettuce, torn into bite-size pieces (6 cups).
Directions:
Directions:
1. Heat oven to 400 degrees. Heat 2 tablespoons of the oil in a large oven-proof nonstick skillet over medium heat. Add the potatoes and onion and cook, tossing occasionally, until the potatoes are tender, 12 to 15 minutes.
2. Meanwhile, in a large bowl, whisk together the eggs, ½ teaspoon salt, and /4 teaspoon pepper. Mix in the spinach, Cheddar, and Ham.
3. Add the egg mixture to the skillet, stir once, and transfer the skillet to oven. Cook until the eggs are set, 12 to 14 minutes.
4. Meanwhile, in a large bowl, whisk together the vinegar, mustard, the remaining tablespoon of oil, and ¼ teaspoon each salt and pepper. Add the lettuce and toss to coat. Serve with the frittata.

 

 

 

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