Giant Frittata

Giant Frittata

SERVES 10-12

 Ingredients 
 6 cups diced potatoes, blanched (or frozen hash browns) 
 water, to boil potatoes 
 3 tbsp. olive oil 
 1 medium onion, chopped 
 24 eggs, beaten 
 1 tbsp. basil 
 1 tbsp. onion powder 
 1 tbsp. paprika 
 1 lb. ham steak, diced 
 1 tsp. sea salt 
 1 tbsp. ground black pepper 
 1 cup heavy cream 
 1 lb. cheddar cheese, shredded, split into 2 batches 
 1 cup parsley, chopped, 1⁄4 cup reserved for garnish 

Directions

1. Preheat the oven to 350o F.
2. Add the potatoes to the Copper Chef. Cover with water. Bring the potatoes to a boil and simmer for 5 minutes. Drain. Set potatoes aside in a separate bowl. (Skip this step if using frozen potatoes.)
3. Heat the Copper Chef on medium-high heat. When the pan is hot, add the olive oil. Sauté the onions, basil, onion powder, paprika, and parsley for about 5 minutes. Season with sea salt and black pepper.
4. Add the ham. Cook for 2 minutes.
5. Add the potatoes. Stir well. Add the eggs, heavy cream, and half of the cheddar cheese. Stir until all ingredients are incorporated.
6. Place in the oven for 2 hours or until done.
7. Top with remaining cheddar cheese. Cover with lid to let the cheese melt.
8. Garnish with parsley before serving.

Eric’s Tip: I love heating up the leftovers the next morning wrapped in a tortilla with fresh salsa.