Oven-baked ham, onion, etc. frittata
Another “use-up” recipe, in this case ham from the weekend’s gammon joint and bits and pieces from the fridge and larder. A tasty breakfast or light lunch, perhaps with a small side salad in the latter case. The chili can be deseeded but we like it hot.
Oven-baked ham, onion, etc. frittata
Another “use-up” recipe, in this case ham from the weekend’s gammon joint and bits and pieces from the fridge and larder. A tasty breakfast or light lunch, perhaps with a small side salad in the latter case. The chili can be deseeded but we like it hot.
Open in Cookpad AppSteps
- 1
Pre-heat oven to Gas Mark 4 or electric equivalent (probably 180C, 160C with Circotherm).
- 2
Boil the potato in salted water until just done. Drain, set aside and slice as soon as cool enough.
- 3
Use a little of the butter to lightly grease a baking dish.
- 4
Heat the rest of the butter in a frying pan. Gently fry the onion for 2 minutes, then add the chili and garlic and fry, stirring occasionally, until the onions begin to turn golden but not brown - about 5 minutes.
- 5
In a mixing bowl, beat the eggs and milk, then season, stir in the onion, garlic and chili and finally add the ham and cheese.
- 6
Lay the potato slices in the baking dish, then pour the egg mixture into the dish, to spread evenly. Cook in the pre-heated oven for 40-45 minutes.
- 7
Serve piping hot onto warmed plates.
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