Food Network Magazine - (04)April 2020

TYLER FLORENCE’S

SMOKED HAM, GRUYÈRE AND

CARAMELIZED ONION FRITTATA

ACTIVE: 20 min l TOTAL: 35 min l SERVES: 4 to 6

8 extra-large eggs

2 tablespoons heavy cream

1 cup grated gruyère 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

¼ cup grated Parmigiano-Reggiano cheese, for topping

Chopped fresh chives, for topping

Sour cream, for serving

1. Preheat the oven to 400 ̊. In a large bowl, whisk the eggs, heavy cream,
   gruyère, a big pinch of salt and a few grinds of pepper until foamy.


2. 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.


3. 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.

“The caramelized onions add a

great sweet note that balances out

the saltiness of the ham and the

nutty gruyère cheese.”

APRIL 2020 ●FOOD NETWORK MAGAZINE 81