Fellow blogger, Mar,
of Foodies Untie blogdom
recently posted about her frittata with ham.
Seems her husband had bought a hundred pound ham again
and dear Mar is trying to come up with different dishes
to use up the ham.
When I saw Mar's frittata,
I knew this would be good
and it was.
Cook over medium heat,
lifting edges with a spatula every now and then,
checking for the desired level of brownness.
When the potatoes are the way you like,
invert the potatoes onto another pan ...
... then slide the potato cake back into the pan,
to cook the other side.
Or if you want to try your hand at flipping,
then by all means, go for it.
Be sure to take pictures for me.
Would you just look at my cheese?
Who the hell does this to my cheddar cheese?
Are those bite marks on the end?
Who the hell does this to my cheddar cheese?
Are those bite marks on the end?
While the potatoes are cooking on the other side,
assemble the rest of your ingredients:
4 eggs
some heavy cream
1 slice ham, diced
the other half of the onion, chopped
cheddar cheese, grated (enough to cover surface)
salt and pepper
assemble the rest of your ingredients:
4 eggs
some heavy cream
1 slice ham, diced
the other half of the onion, chopped
cheddar cheese, grated (enough to cover surface)
salt and pepper
You're welcome, Rosie. What a coincidence that you happened to have some Sycamore Falls Barbecue Sauce on hand. Glad you liked the dish, though.
ReplyDeleteI like your pictures, too.
Ladies - it looks heavenly.
ReplyDeleteSounds really good! I've always mixed my potatoes in with the other ingredients, but like the idea of the crispy crust on the bottom.
ReplyDeleteThat looks goooooood
ReplyDelete