Potato and ham frittata is one of those meals you can have anytime. It is great for a filling weekend breakfast, brunch, or a simple weekday dinner. Everything cooks in one pan, so it cleans up in a hurry!

What is a Frittata?

A frittata is, basically, a large baked omelette that you don’t fold over, instead you cut it like a pie. Alternately, you could think of it as a crustless quiche. The Frittata is originally from Italy. It can be served hot, warm, or cold. You can add any array of vegetables, meats, and cheese. You layer your filling of choice in your pan, beat the eggs, pour it over top and cook it all together.

A perfect meal to enjoy any time! Have it hot, with a side of hashbrowns, for breakfast. Cut it, and pack cold, for a picnic. Serve it warm, potluck style, for brunch. Or with a salad of greens on the side, for a simple weeknight dinner.

There are so many different combinations of ingredients to try for a great frittata. These are some of our favourites:

Cheese and broccoli
Spinach and mushrooms
Tomato and cheese
Potato and cheese
Asparagus and cheese

Really, it is whatever your family likes, or has on hand.

Tips for making a great Frittata

Frittatas are very simple, but have the potential to go very badly. If you follow these simple tips, you will be serving the perfect frittata!

Precook your vegetables before you add in your eggs. Most vegetables will take longer than eggs to fully cook, so it is a good idea to make sure your vegetables are cooked before adding in your eggs. That way you don’t have to dry out your eggs, waiting for the vegetables to cook.
Pick ingredients that are in season. Better ingredients equal better food.
Make sure to fully whisk your eggs and cream, before adding them to the pan. This really adds to the perfect, consistent, creaminess of the eggs.
If you are adding ingredients with a high moisture content, make sure to cook them down, or remove some of the moisture, before adding the eggs. Examples of this would be for things like tomatoes, and zucchini (courgette). If you are using frozen spinach, make sure to defrost and squeeze out as much moisture as possible.
The vessel you are cooking your frittata in. You may not realize, what you cook your frittata in may alter how it cooks. I use a cast iron skillet, to first fry on the stove top and then place in the oven. The cast iron skillet will hold heat a lot longer. If you are using this, you should remove the frittata before it is fully cooked. This way, the heat from the pan will continue to cook your eggs, after they have been removed from the oven. A glass casserole dish, will also work and cook your frittata well. It would be my second choice. A ceramic dish, I find, tends to take longer to heat up and you may find it takes a little longer to fully cook your eggs. Because of this, you may need to cover the top of your dish near the end to make sure it doesn’t overcook, on the top, and dry out.
Make sure to cool your frittata, slightly, before cutting and serving it. This will ensure that it is fully set.
Fully season your egg mixture before you cook the frittata.
Make sure to fill your frittata with your family’s favourite ingredients!

Ingredients for Potato and Ham Frittata

2 small-medium potatoes

10 eggs

1/4 cup chopped fresh herbs (I used parsley, thyme, and rosemary)

3 Tablespoons butter

4 oz ham cubed

1/2 cup Dubliner cheese, grated

1/3 cup cream

salt and pepper to taste

Woman slicing a potato on a white mandolin.

Method

Preheat your oven to 400 degrees F (205 degrees C). Place your cast iron skillet inside, to preheat.
Wash and thinly slice the potatoes. (I used a mandolin for this, but you can also thinly slice your potatoes with a knife.)
Add butter to the skillet and spread your potatoes out. Cook the potatoes in the oven for 15 minutes, or until soft. (Alternately, you can put the potatoes on a plate and cook them in the microwave for a few minutes, or until soft. Then add them to the bottom of a preheated skillet.)
After you remove the pan, reduce the heat to 375 degrees F (190 degrees C).
Cube the ham and spread over the top of the potato layer.
In a medium bowl, add the eggs and cream. Beat until well mixed. Mix in the herbs and season well with salt and pepper. Gently, pour this overtop of the potatoes and ham.
Grate the cheese and sprinkle overtop of the eggs.
Place in the 375 degrees F (190 degrees C) oven and cook for 20-25 mins, or until the frittata is set and slightly browned on top.
Cool the potato and ham frittata, slightly, and serve.