In this contemporary version, we combine the classic elements of potatoes, ham, and eggs with a refreshing minty twist to create a delightful and memorable frittata.
In a non-stick skillet over medium heat, add the olive oil.
Add the sliced potatoes and finely chopped onion, seasoning each layer with salt and freshly ground black pepper.
Cook, turning occasionally, until the potatoes are tender but not browned, about 20 minutes.
Transfer the cooked potatoes and onions to a colander to drain.
Prepare the Frittata Mixture:
In a large bowl, beat the eggs and season with salt and freshly ground black pepper.
Stir in the Serrano ham, minced garlic, fresh parsley, and finely chopped mint leaves.
Cook the Frittata:
Heat the skillet with 1-2 tablespoons of olive oil over medium-high heat.
Pour in the frittata mixture, spreading it evenly.
Reduce the heat to medium-high and cook until the bottom starts to brown.
Serve:
Once the frittata is set but still slightly juicy in the center, cut it into wedges and serve hot or at room temperature.
Notes & Wine Advice
This Minty Ham and Potato Frittata offers a modern twist to the classic Spanish omelet with the addition of mint for a refreshing and unique flavor. Enjoy this delightful and memorable dish!