We made this for dinner last night and the adults thoroughly enjoyed it. The kid vote isn’t credible around these parts lately because they are serious flip-floppers. This recipe says it serves four. Then it must mean four STARVING adult people. We fed our six (two teeny portions for the girls) and have at least 1/4 leftover for tonight.
3 tablespoons olive oil
2 small russet potatoes (about 3/4 pound), peeled and thinly sliced
1 small onion, thinly sliced or diced
9 large eggs
kosher salt and black pepper
1 10-ounce package frozen chopped spinach, thawed and squeezed of excess liquid
4 ounces white Cheddar, grated (1 cup)
4 ounces thinly sliced deli ham, cut into 2-inch pieces
Heat oven to 400° F. Heat 2 tablespoons of the oil in a large ovenproof nonstick skillet over medium heat. Add the potatoes and onion and cook, tossing occasionally, until the potatoes are tender, 12 to 15 minutes.
Meanwhile, in a large bowl, whisk together the eggs, ½ teaspoon salt, and ¼ teaspoon pepper. Mix in the spinach, Cheddar, and ham.
Add the egg mixture to the skillet, stir once, and transfer the skillet to oven. Cook until the eggs are set, 12 to 14 minutes. (Note, it took us much much longer to cook in the oven – probably closer to 25-30 minutes.)