Ham and Potato Frittata

One week to launch. I have slept poorly all week. The SoDo kitchen was a hive on Monday and Tuesday with Mina and Grace prepping dry goods. We laminated each recipe card individually because I insisted (Grace said I was being silly; I agreed and did it anyway). I ran end-to-end tests Wednesday — three test boxes I shipped to myself at three different Seattle addresses via my carriers (FedEx Ground, UPS Ground, USPS Priority) to see which performed best. All three arrived intact. I chose USPS Priority for the initial run. It is the cheapest and the labels are easiest to print in bulk.

Priya came by the kitchen on Thursday evening after her work day. She walked through the space. She picked up a box. She said, "Stephanie. This is real. This is a company." I said, "I know." She said, "No, I mean — this is a company. You are ready." I cried. I am crying a lot this week. The closer to launch, the leakier I am.

James took a half day Friday and came to the kitchen. He helped Grace wrap ingredient jars in packing paper. He made us a big pot of kimchi jjigae on the commercial stove. We ate at the folding table in the break room — me, Mina, Grace, Tess, James — with plastic bowls and soup spoons and real kimchi on the side. Grace said, "This is the team meal I have been waiting for." I agreed.

Karen had a neutral week. She has been asking me about the launch every day. Every day I tell her what I did. She takes notes. She is keeping a little journal of my launch. She told me, "I want to remember it." I cried, again.

Dr. Yoon on Monday: we did a launch-week session. She said, "You cannot control how launch day goes. You have done the work. Now let it land." I said, "Okay." She said, "Also: do not skip meals. Do not forget to drink water. Do not stop taking your vitamins." I promised.

Jisoo and Jun-ho sent a video this week. Jisoo held up a bowl of the kimchi I had sent her. She said, in Korean, "Dahee. You are a businesswoman. You are my daughter. I am proud. I am proud." She set the bowl down. She bowed to the camera. Jun-ho bowed beside her. I watched the video ten times. I will watch it on launch day when I need courage.

The recipe this week is the jjampong I am finalizing for the winter box. The final version. 2 tablespoons gochugaru. 1 tablespoon chili oil. 3 garlic cloves. 1 tablespoon minced ginger. 1/2 onion. 1/2 carrot. 1 cup cabbage. 3 shiitakes. 1 small zucchini. 4 cups anchovy stock. 1/2 pound seafood mix. 2 tablespoons soy sauce. 1 teaspoon sugar. Salt to taste. Ladle over 12 oz cooked thick wheat noodles. Top with scallions. Eat immediately. This recipe card is going out in Box One. 300 people will get this recipe from my hands next week.

James making jjigae on that commercial stove for the five of us at the folding table is the image I keep returning to this week — the simplest possible meal, the most important one. I wanted to share something in that same spirit here: a frittata you can make for a whole table of people who showed up for you, filling and forgiving and easy to pull together even when your brain is fried and your eyes are leaking. The ham and potato frittata is what I make when I need to feed a room and feel held at the same time.

Prep Time: 10 min | Cook Time: 25 min | Total Time: 35 min | Servings: 4–6

Ingredients

6 large eggs
1/4 cup whole milk
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 tablespoon olive oil or butter
1 cup diced cooked potato (about 1 medium, parboiled or leftover)
3/4 cup diced cooked ham
1/4 cup diced yellow onion
1/2 cup shredded cheddar or Gruyère cheese
2 tablespoons chopped fresh chives or flat-leaf parsley, for garnish

Instructions

Preheat the broiler. Set your oven rack about 6 inches from the broiler element and heat the broiler to high. Have an oven-safe 10-inch skillet ready.
Whisk the eggs. In a medium bowl, whisk together the eggs, milk, salt, and pepper until fully combined and slightly frothy. Set aside.
Sauté the filling. Heat the olive oil in the oven-safe skillet over medium heat. Add the onion and cook, stirring occasionally, until softened, about 3 minutes. Add the diced potato and ham and stir to combine, letting everything warm through for 2 minutes.
Add the eggs. Pour the egg mixture evenly over the potato and ham. Tilt the pan gently so the egg fills the gaps. Sprinkle the shredded cheese evenly over the top. Let the frittata cook undisturbed on the stovetop until the edges are just set but the center is still slightly jiggly, about 5–7 minutes.
Broil to finish. Transfer the skillet to the broiler and cook until the top is golden, puffed, and fully set, about 2–3 minutes. Watch it closely — it can go from golden to overdone quickly.
Rest and serve. Remove from the broiler and let rest in the pan for 3 minutes. Scatter fresh chives or parsley over the top. Slice into wedges and serve directly from the skillet.

Nutrition (per serving)

Ham and Potato Frittata — The Team Meal That Holds You Together