Ingredients
2 medium russet potatoes (about 1 pound)
4 tbsp. unsalted butter
2 yellow onions, sliced
16 large eggs
1/2 c. half-and-half
1 tsp. kosher salt, plus more to taste
Black pepper, to taste
1 1-pound ham steak, trimmed of fat and cubed
2 c. shredded sharp white cheddar cheese
1/2 c. chopped fresh chives
1 c. sour cream
Directions
Preheat the oven to 350˚.
Prick the potatoes all over with a fork. Microwave, turning over once halfway through, until almost tender, 7 to 8 minutes.
Let cool while you caramelize the onions.
Melt 2 tablespoons butter in a large nonstick ovenproof skillet over medium-low heat.
Add the onions and cook, stirring occasionally, until a deep golden brown, about 20 minutes.
Peel and cube the potatoes.
Whisk the eggs in a large bowl with the half-and-half, 1 teaspoon salt and a few grinds of pepper.
Add the remaining 2 tablespoons butter to the skillet and increase the heat to medium high.
Add the potatoes and ham and cook, tossing occasionally, until they begin to color, 2 to 3 minutes.
Reduce the heat to medium.
Pour in the egg mixture and cook until just set around the edges, about 2 minutes.
Sprinkle with the cheese and ¼ cup of the chives.
Transfer to the oven and bake until the frittata is light golden on top and a knife inserted into the center comes out clean, 15 to 17 minutes. Let cool in the skillet for 5 minutes.
Meanwhile, mix the sour cream and remaining ¼ cup chives in a small bowl and season with salt and pepper.
Slide the frittata out of the skillet onto a cutting board and cut into wedges.
Serve with the chive sour cream.
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