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         Title: Frittata (Ham & Potato)   
    Categories: Eggs, Mexican   
         Yield: 6 Servings   
      
         1 lb Red potatoes; cooked, sliced   
     1 1/2 c  Mushrooms; thin sliced   
     1 1/2 c  Cheddar or Swiss cheese;   
              - shredded   
         1 c  Onion; thin sliced   
         8    Eggs   
         2 c  Cooked ham; diced   
         1    Sweet red pepper;   
              - cut into thin strips   
       1/2 c  Parsley or basil; minced   
         3 tb Butter; divided   
         2 ts Garlic; minced   
         1 tb Olive oil   
              Salt & pepper; to taste   
      
     Melt 2 tb butter in a large skillet & brown potatoes over medium-high   
     heat--remove and set aside. In the same skillet melt the remaining   
     butter & saute mushrooms, onion, red pepper, ham & garlic over   
     medium-high heat until vegetables are tender--remove and set aside.   
     Wipe skillet clean; heat oil over medium-low heat. Add potatoes,   
     ham/vegetable mixture, and parsley or basil. In a bowl, beat eggs,   
     salt, and pepper--pour into skillet. Cover and cook for 10 to 15   
     minutes or until eggs are nearly set. Preheat broiler--place   
     uncovered skillet 6" from the heat for 2 minutes or until eggs are   
     set. Sprinkle with cheese and broil until melted. Cut into wedges to   
     serve.   
      
     Recipe by South of the Border Tex-Mex Cookin by Les Blair, 1995   
      
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