Here it is, Saturday morning in the midst of a bread baking blitz, working with a new starter, new flours, and learning new techniques. Flour everywhere. (More on this later next week.) The issue became what to make for a late breakfast or early lunch, without losing momentum. In need of potato water, an ingredient sometimes used in starters, this dish was put together with the potatoes I had left over. Pop it into the oven, which is already pre-heating for the breads, and there you have it, a quick skillet meal that can easily be reheated when everyone wakes up. Tell them it's Italian.
4 large red potatoes, cooked and unpeeled
4 ounces cooked ham, diced julienne
1 tablespoon finely diced onion, if desired
4 large eggs, beaten
1 teaspoon water
2 ounces grated provolone cheese
Extra virgin olive oil
Finely minced Italian parsley
Freshly cracked black pepper
Preheat oven to 375 degrees F. Cook potatoes in pot of simmering water till fork tender. Remove and drain, set aside to cool briefly. As soon as potatoes are cool to the touch, slice each to about 1/4 inch thickness, leaving unpeeled. Preheat an oven-proof skillet, no plastic or wooden handles, cast iron preferred. Add enough olive oil to coat the bottom of the skillet, allow to come up to heat, then layer in potatoes. Add more olive oil if needed. Season potatoes with salt and pepper to taste. Allow potatoes to brown slightly, then flip over once to finish browning, do not burninate. Add onion at this point. Evenly distribute diced ham over potatoes. Beat eggs in a bowl with teaspoon of water. Pour eggs into skillet, then sprinkle with cheese, parsley, paprika, and addtional black pepper. Place skillet in oven for about 10 to 15 minutes, till eggs are set and cheese is melted. Cut into wedges. Serve with slices of sourdough bread. Makes 2 to 4 servings.