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1
Preheat your oven to 350 F.
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2
Start by getting a oven proof skillet onto the stove, on medium heat. Add the butter and let the butter fully melt.
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3
Layer the thinly sliced potatoes on the bottom of the skillet, and let this cook for about 5 minutes. Top with the thinly sliced shallots and sprinkle with salt and pepper. Top with the ham.
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4
Flip the potatoes to get the ham and onions cooking on the bottom now. You can do this with your amazing flipping skills, or place large plate over the skillet, turn everything out onto the plate, then slide the mixture back into the skillet. Your call.
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5
Next add the beaten eggs, pouring them over the potatoes. Top with the cheese, then put the skillet into the preheated oven. Cook until the eggs have set and the cheese is nice and golden, approximately 8 minutes.
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6
Remove from the oven, set skillet on a rack and let it cool for about 5 minutes before slicing into wedges. Who am I kidding, it was a small skillet, so I sliced it in half and had breakfast with my wife.
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7
At first glance you would think it is just a simple, baked omelette of sorts. But then you get those layered potatoes, along with the ham and onions ... and with every bite you want more. I garnished ours with a few fresh chives from the garden and a drizzle of hot sauce.
