Ham Frittata

December 19, 2000

With Christmas comes a certain inevitability. The Christmas ham that was so delicious when first unveiled starts to become a bit of a millstone. It lurks in the fridge, taking up a sizeable amount of space. Everyone groans at the thought of another ham sandwich. Frugality tells you to use it all up.

This week's recipe is a good choice for dealing with at least a few slices of ham. It can be served hot or cold. It makes a great picnic basket addition for those of us who have Christmas in summer.

Frittata is Italian for omelet but a frittata is not one of your wussy little two eggs and a couple of mushrooms omelets. No, it is substantial fare.

Just a word about the frypan you use for this dish - choose one that can go under a griller. A long plastic handle is OK provided there's a metal sleeve over the part where the plastic joins the pan. You can keep that part out the way of the griller heat. But don't choose one with an opposing curved handle. Melted or burning plastic will do nothing for this dish!

Ham Frittata

3 medium potatoes, cooked and skinned
olive oil
1 medium onion, chopped
1 red pepper, deseeded and chopped
1 clove garlic, finely chopped
1 tablespoon capers
3 medium tomatoes, chopped and allowed to drain
handful of basil leaves, chopped
1 1/2 cups diced ham
8 eggs, whisked
1/4 cup grated cheese

Boil or microwave the potatoes. Skin them and cut into slices or chunks.

Put a little olive oil in a frying pan, heat and saute the onion, pepper and garlic until tender. Don't let the garlic burn. Place in a bowl with the diced potatoes, drained capers, chopped tomatoes, basil and ham.

Whisk the eggs and season with pepper. Pour over the ingredients in the bowl and stir through to mix.

Wipe out the frypan and heat a little more oil. Pour in the egg mixture and sprinkle with grated cheese.

Cook over a medium heat for 12-15 minutes until the eggs have set and the bottom of the frittata is golden brown. Place under a preheated grill for a couple of minutes till the cheese melts and bubbles and the top is an even golden colour.

Gently ease a spatula under the frittata and slide it onto a serving plate.

A tossed salad makes a good accompaniment.