Ham-and-Swiss Frittata
An Italian frittata is an open-faced omelet similar to a Spanish tortilla. A French omelet is cooked very quickly over high heat, and additions like herbs, cheese, or vegetables are enclosed in the center of a two- or three-part fold. Frittatas and tortillas are cooked more slowly. The additional ingredients are whisked into the eggs and cooked at the same time. This delicious and easy dish makes a satisfying, simple supper with a side salad. Or take the Spanish approach, and cut the frittata into bite-size cubes and serve it skewered as a simple hors d’oeuvre. Ham and eggs are, of course, a marriage made in heaven. Used cured ham in this recipe, or if using country ham, halve the amount, so it will not be too salty.
Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Step 1
Place the top rack about 6 inches from the broiler element. Preheat the broiler. In a large, ovenproof skillet, heat the oil over medium heat. Add the onion and ham and cook until the onion is soft and translucent, 3 minutes. In a bowl, whisk together the eggs, half of the cheese, and the chives. Season the mixture with salt and pepper.
Step 2
Pour the egg mixture into the skillet and cook for 3 minutes, occasionally lifting the cooked egg around the edge with a wooden spoon or silicone spatula to let the raw egg flow underneath. Decrease the heat to low and cook, covered, until the underside is golden, about 5 minutes more. Remove from the heat.
Step 3
Sprinkle the remaining half of the cheese on the top of the frittata. Broil the frittata in the skillet until the cheese is melted and bubbling, about 1 minute, depending on the strength of your broiler. Let cool slightly. Cut into wedges and serve immediately.
country ham
Step 4
Ham can be fresh, cured, or cured and smoked. Fresh ham is pale pink to beige after cooking. Cured ham is usually deep pink as a result of the curing process. Dry-cured ham like country ham, Italian prosciutto, or Spanish Serrano is deep pink to mahogany red. Most country hams meet the same U.S. Department of Agriculture requirements as prosciutto or Serrano. As long as you slice it thinly enough, you can do everything with a country ham that you can do with prosciutto. Mass producers use nitrates, but the real old-fashioned, handcrafted hams are a beautiful marriage of salt, smoke, and patience. The salt eventually pulls so much moisture from the ham that bacteria cannot multiply. As with certain aged cheeses, mold often forms on the surface of whole, dry-cured hams. The mold is harmless; just scrub it off.
