Ham-and-Swiss Frittata

An Italian frittata is an open-faced omelet similar to a Spanish tortilla. A French omelet is cooked very quickly over high heat, and additions like herbs, cheese, or vegetables are enclosed in the center of a two- or three-part fold. Frittatas and tortillas are cooked more slowly. The additional ingredients are whisked into the eggs and cooked at the same time. This delicious and easy dish makes a satisfying, simple supper with a side salad. Or take the Spanish approach, and cut the frittata into bite-size cubes and serve it skewered as a simple hors d’oeuvre. Ham and eggs are, of course, a marriage made in heaven. Used cured ham in this recipe, or if using country ham, halve the amount, so it will not be too salty.