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1
Place an oven rack in the upper third of the oven.
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2
Preheat the oven to 450F.
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3
Toss the potatoes with 1 tablespoon of the vegetable oil, 1/4 teaspoon of the salt, and 1/4 teaspoon of pepper in a microwave-safe bowl.
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4
Cover the bowl with a paper towel and microwave on high, stirring the potatoes halfway through cooking, until the potatoes begin to soften, 5 to 7 minutes.
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5
Drain the potatoes well and set aside.
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6
In a separate large bowl, whisk together the eggs, milk, butter, remaining 1/2 teaspoon of salt, and 1/4 teaspoon of pepper.
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7
Stir in the flour and green onions until just incorporated but still a bit lumpy, and set aside.
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8
Heat the remaining 1 tablespoon of oil in a 10-inch oven-safe skillet set over medium-high heat until shimmering.
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9
Add the ham and potatoes; cover the skillet with foil and cook until the potatoes start to brown, about 10 minutes.
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10
Uncover the skillet, pour in the egg mixture, and sprinkle the cheese over the top.
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11
Bake for 25 to 30 minutes, or until puffed and golden.
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12
Transfer the skillet to a wire rack and let cool for 5 minutes.
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13
Use a rubber spatula to loosen the casserole from the skillet, then slide it onto a cutting board, slice into wedges, and serve.
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14
If you decide to invest in a cast-iron skillet, here are Crystals tips on how to properly season and store your pan.
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15
When properly seasoned, a cast-iron skillet works better than any nonstick pan around!
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16
Preheat the oven to 400F.
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17
New pans will contain a coating of wax.
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18
Thoroughly wash the inside of your skillet with warm soapy water to remove the coating.
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19
Never put your cast-iron pan in the dishwasher or let it soak for any length of time.
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20
Important: Dry your skillet thoroughly with paper towels.
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21
It is imperative that it is completely dry.
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22
Do not let it air-dry.
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23
Dampen a paper towel with vegetable oil such as canola oil, or shortening such as Crisco, and wipe the inside of your skillet thoroughly, creating a nice sheen or glisten on the pan.
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24
Cover the bottom of your pan with coarse salt to a depth of about 1/2 inch up the sides of the pan.
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25
Place your skillet in the oven for 30 minutes.
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26
Using oven mitts, remove the pan from the oven.
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27
Place pan on a safe surface for cooling.
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28
Cool for 30 minutes or more until the pan is cool to the touch.
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29
Dump the salt from your skillet and wash the skillet with warm soapy water.
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30
Rinse and dry skillet thoroughly, as mentioned above.
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31
Before putting your pan away, be sure to give it another light coating of oil or shortening to protect it from rust and corrosion.
