Ham and Cheese, Potato crust Frittata
Updated September 30, 2024
Potato Crust frittata comes together so quickly and easily! This is one of those meals you can have anytime of day. 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!
Warm, tender, golden brown potato crust surrounded by creamy dreamy eggs. Dotted with salty ham and a layer of delicious Swiss cheese rounds out this hearty breakfast meal.
Not only is it absolutely delicious, it is naturally gluten-free!
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. This particular frittata is made on a deliciously soft and tender potato crust!
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 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
Tips for making a great Frittata
Frittatas are very simple and really showcase the ingredients inside. If you follow these simple tips, you will be serving the perfect frittata!
The Ingredients
- 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.
- 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.
- Make sure to fill your frittata with your family’s favourite ingredients!
Special Consideration
- The vessel you are cooking your frittata in. You may not realize, what you cook your frittata in may alter how it cooks. I used 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 heats up quickly and hold the high temperature. A ceramic dish takes longer to heat up and will takes longer to fully cook the eggs. Because of this, you may need to cover the top of your dish near the end to make sure it doesn’t overcook and dry out.
- Make sure to fully whisk your eggs and cream, before adding them to the pan. This really adds to the perfect, consistent, and creaminess of the eggs.
- 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.
Is Ham and Cheese, Potato Crust Frittata Gluten-Free?
This Frittata recipe is gluten-free. Most frittata recipes are naturally gluten-free as they do not contain any bread. Other similar breakfast recipes like strata and quiche do contain gluten. Frittatas are a great breakfast recipe without gluten!
Is Ham and Cheese, Potato Crust frittata Healthy?
This Frittata ,and most frittata recipes are packed full of protein and nutritious ingredients! A great meal that is healthy and delicious!
Can Ham and Cheese Potato Crust Frittata be Frozen?
Yes! This frittata can be frozen. Once defrosted the texture may change slightly, but freezing is still a great option for longer storage of this potato crust frittata. To freeze leftovers,
- Allow to cool to room temperature
- Wrap completely in plastic wrap or store in an airtight container
- Store in the freezer for up to 3 months
Can ham and cheese, potato crust frittata be reheated?
Yes! You can reheat this potato crust frittata.
To reheat in the oven, place in an ovenproof dish, in a preheated 275 °F (135 °C) for 20-25 minutes or until heated through. It is best to avoid high temperatures or the eggs will overcook and become hard.
To reheat in the microwave, place the frittata on a microwave safe dish and microwave covered for 1-2 minutes or until heated through. Covering the frittata will create steam and will keep the eggs from drying out and becoming rubbery
Can Potato crust Frittata be made ahead?
Yes! Especially baked frittatas are great make ahead breakfast options. Assemble the frittata the night before everything up to baking. Cover and store in the refrigerator over night. In the morning the frittata is ready to bake and enjoy!
Ingredients for Potato and Ham Frittata
2 small-medium potatoes
10 eggs
1 teaspoon dried rosemary 5 ml
½ teaspoon dried thyme 2.5 ml
3 Tablespoons butter 45 ml
4 oz ham cubed 113 g
½ cup Swiss cheese, grated (or your favourite cheese) 125 g
½ cup cream 125 ml
salt and pepper to taste
Method
- Preheat your oven to 400 °F (200 °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.)
- Remove the skillet from the oven and add butter.
- Arrange the sliced potatoes in to the bottom of the pan.
- Cook in the oven for 15 minutes, or until soft.
- Remove the pan and reduce the heat to 375 °F (190 °C).
- Cube the ham and spread over the top of the cooked potato layer.
8. In a medium bowl, add the eggs and cream. Beat until well mixed. Mix in the herbs and season with salt and pepper.
9. Pour the mixture overtop of the potatoes and ham.
10. Sprinkle the grated cheese overtop of the eggs.
11. Place in the 375 °F (190 °C) oven and cook for 20-25 mins, or until the frittata is set and slightly browned on top.
12. Cool slightly and serve.
Ham and Cheese, Potato Crust Frittata
Delicious cheesy frittata, with savoury ham dotted throughout, and baked on top of a soft and tender potato crust! This simple protein packed egg recipe is perfect for any meal!
Ingredients
- 2 small-medium potatoes
- 10 eggs
- 1 teaspoon dried rosemary 5ml
- ½ teaspoon dried thyme 2.5 ml
- 3 Tablespoons butter 45 ml
- 4 oz ham cubed 113 g
- ½ cup Swiss cheese, grated (or your favourite cheese) 125 g
- ½ cup cream 125 ml
- salt and pepper to taste
Instructions
- Preheat your oven to 400 °F (200 °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.)
- Remove the skillet from the oven and add butter.
- Arrange the sliced potatoes in to the bottom of the pan.
- Cook in the oven for 15 minutes, or until soft.
- Remove the pan and reduce the heat to 375 °F (190 °C).
- Cube the ham and spread over the top of the cooked potato layer.
- In a medium bowl, add the eggs and cream. Beat until well mixed. Mix in the herbs and season with salt and pepper.
- Pour the mixture overtop of the potatoes and ham.
- Sprinkle the grated cheese overtop of the eggs.
- Place in the 375 °F (190 °C) oven and cook for 20-25 mins, or until the frittata is set and slightly browned on top.
- Cool slightly and serve.
Notes
Make sure to fully whisk your eggs and cream, before adding them to the pan. This really adds to the perfect, consistent, and creaminess of the eggs.
What you cook your frittata in may alter how it cooks. 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 because it heats up quickly and hold heat.
A ceramic dish 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.
Hungry for some more make ahead breakfast ideas? try these! Make ahead Breakfast Strata, Classic Asparagus and Swiss Quiche
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