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
- 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. - 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. - 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