Ham & Potato Frittata

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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  2 lbs Potato, Yukon Gold
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  1 Green Onion (Scallion)(100g)
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  4.5 oz Ham, Black Forest
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  salt & pepper to taste ($0.05)
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  8 Egg, Whole, Large(352g)
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  0.5 cup Whole Milk
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  0.3 cup Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

Instructions

1. 1Wash, peel, and slice the potatoes into thin 1/8" slices. Roughly chop the ham. Slice the green onions, separating white ends from green ends.
2. 2Heat the olive oil in a large oven-safe skillet over medium heat until shimmering, about 1–2 minutes. Add the potatoes and season with salt and pepper. Cook for 8–10 minutes, stirring occasionally, until the bottom layer begins to brown and potatoes are starting to soften.
3. 3Add the white ends of the green onions and the chopped ham to the skillet. Continue cooking over medium heat for 2–3 minutes, stirring gently, until the potatoes are tender but not falling apart.
4. 4While the skillet cooks, whisk together the eggs, milk, and parmesan in a large bowl until smooth, about 1–2 minutes. Stir in the green ends of the green onions. Preheat your oven to 400°F.
5. 5Pour the egg mixture into the skillet, tilting to distribute evenly across all areas. Cook over medium heat without stirring for 1–2 minutes, until the edges begin to set and turn opaque.
6. 6Transfer the skillet to the oven and bake for 18–22 minutes, until the frittata puffs up and the center is just set but still moist (insert a knife in the center—it should come out clean with no runny egg).
7. 7Remove the frittata from the oven and let rest for 5 minutes. Slice into 8 equal portions.
8. 8Divide the frittata evenly into 8 airtight containers while still warm. Refrigerate for up to 4 days.