3 tablespoons of butter or margarine
2 cups of raw potatoes, cut into small cubes
1 cup of chopped onion
to taste salt
125g of cooked ham, diced (1 cup)
1/4 cup of chopped parsley
6 eggs
black pepper to taste
2 tablespoons of milk
1/2 cup of grated cheddar or prato cheese
3 tablespoons of butter or margarine
2 cups of raw potatoes, cut into small cubes
1 cup of chopped onion
to taste salt
125g of cooked ham, diced (1 cup)
1/4 cup of chopped parsley
6 eggs
black pepper to taste
2 tablespoons of milk
1/2 cup of grated cheddar or prato cheese
In a 25cm non-stick skillet, melt the butter or margarine over low heat
Add the potatoes, onion, and salt to taste
Mix well until everything is well combined
Cover and cook, stirring occasionally, for about 20 minutes, or until the potatoes are tender
Add the ham and parsley and cook for an additional 2 minutes
Preheat the oven to moderate temperature (180°C)
In a small bowl, whisk together the eggs, milk, salt, and black pepper
Pour over the potatoes
Cover (if using a non-stick or plastic handle, cover with aluminum foil)
Place in the oven and bake for 15-20 minutes, or until the eggs are set
Sprinkle with cheese, cover, and bake for an additional 5 minutes, or until the cheese is melted
Serves 6.
