Ham and Potato Frittata

3 Tbsp. butter or margarine, divided

1 lb. red potatoes, cooked and sliced

1 to 1 ½ cups mushrooms, thinly sliced

1 cup onions, sliced

2 cups ham, cooked and diced

2 tsp. minced garlic

1 Tbsp. garlic olive oil

8 eggs

salt and pepper to taste

1 ½ cup shredded cheddar cheese

sour cream

In large skillet melt 2 Tbsp. butter.  Brown potatoes then remove from heat and set aside.  In same skillet, melt remaining butter; sauté mushrooms, onion, ham and garlic.  While sautéing; in a separate bowl beat eggs, salt and pepper.  Pour potatoes into skillet with the mushroom mixture.  Stir.  Pour egg mixture into the skillet.  Cover and cook for 10 to 15 minutes or until eggs are nearly set.  Sprinkle with cheese and cover for a few more minutes.  Cut into wedges and serve with dollop of sour cream.