Potato, Ham and Tomato Fritatta
This dish is relatively low in carbs but packed with protein, as well as some antioxidants from the tomatoes.
Serve this with a whole wheat baguette for added fiber.
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1 Pot, 1 Small pot, 1 Casserole dish, 1 Bowl, 1 Measuring cups, 1 Tablespoon, 1 Wooden spoon, 1 Sieve, 1 Aluminum foil
Peel, wash and dry the potatoes and slice thinly. Peel and finely dice the shallot and garlic. Heat the oil in a frying pan and sweat the garlic and shallot until translucent. Add the potato slices, season with salt and pepper and fry slowly, turning occasionally, for about 10 minutes, or until cooked. Meanwhile drop the tomato into boiling water for a few seconds, refresh in cold water, then skin, quarter, deseed and dice. Cut the ham into strips and add the tomatoes and ham to the pan. Whisk the egg in a small bowl, season with salt and pepper and pour evenly over the contents of the pan. Cook until the egg is set. Serve garnished with snipped chives.