Happy Fourth of July! I know most of you are out having burgers and beer (and I’m about to myself), but I had this Ham & Potato Frittata recipe waiting in the queue, so I thought I’d post it real quick…
I love frittatas because you can put just about any filling in them that you want. I’ve added thinly sliced potatoes to this frittata, which creates an awesome texture and makes it extra filling for very little cost. I threw in some ham for good measure, although you could always add some crumbled bacon or extra veggies. I went light on the cheese for this frittata so that it wouldn’t be so heavy, but if you like cheesy you could always add some shredded cheese to the top or mixed into the eggs. Either way: NOM.
I’ve been reheating slices of this in the microwave all week for breakfast (excellent with some sriracha!), and I also tried freezing and reheating a slice. It survived the freeze/reheat cycle well (microwaved straight from the freezer until hot)! Egg dishes like this always seep a little water upon reheating, but I still found it to be quite delicious and satisfying. Just make sure not to over cook the eggs to begin with and you’ll be good.
So, have fun tonight and be careful with those fireworks… cooking is a lot more difficult when you’re missing half of your fingers!
Ham & Potato Frittata
Ham & Potato Frittata
- 2 Tbsp olive oil ($0.32)
- 2 lbs. potatoes ($1.12)
- 1 bunch green onions ($0.75)
- 4.5 oz. 1/2 of a 9 oz. pkg deli ham ($1.64)
- salt & pepper to taste ($0.05)
- 8 large eggs ($1.36)
- 1/2 cup milk ($0.13)
- 1/4 cup grated parmesan cheese ($0.42)
- Wash, peel, and slice the potatoes into thin, 1/8" thick slices. Heat the olive oil in a large oven-safe skillet over medium heat. Once the skillet is hot, add the potatoes and season with salt and pepper.
- Cook the potatoes for about 10 minutes, stirring only occasionally so that the bottom layer has a chance to brown. Preheat the oven to 400 degrees.
- While the potatoes are cooking, slice both the green and white ends of the green onions. Add the white ends to the skillet with the potatoes as they cook. Also roughly chop the deli ham and add it to the skillet as the potatoes cook.
- In a large bowl, whisk together the eggs, milk, and parmesan cheese. Once the mixture is fairly smooth, stir in the remainder of the sliced green onions (the green ends).
- Once the potatoes are tender, but not falling apart (about 10 minutes of cooking), pour the egg mixture into the skillet, making sure to cover all areas. Continue to cook the mixture in the skillet without stirring for 1-2 minutes, or until the edges are set.
- Transfer the skillet to the oven and continue cooking for about 20 minutes, or until the egg has puffed up and eggs are set (firm, but still moist). The center of the skillet will firm up last, so test the center for doneness. Allow the frittata to sit for five minutes before slicing and serving.
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Step by Step Photos
I used about 2 pounds of potatoes, or just under half of my 5 lb. bag. I chose Russet potatoes, although I think Yukon Gold would also work well.
Wash, peel, and thinly slice the potatoes. Heat the olive oil in a large oven-safe skillet over medium heat. Season the potatoes with salt & pepper. Cook the potatoes in the skillet for about ten minutes, only stirring occasionally (this gives the bottom layer time to brown). Also start preheating the oven to 400 degrees.
While the potatoes are cooking, slice the green onions. I used both the white and green ends for this dish. Add the white ends to the potatoes as they cook.
Also roughly chop the deli ham and add that to the skillet as the potatoes cook.
Whisk together the eggs, milk, and parmesan cheese. Once those are whisked together, stir in the green ends of the green onions.
After about ten minutes in the skillet, the potatoes should be tender, but not really falling apart. They’ll also be nicely browned in spots. Pour the egg mixture into the skillet, making sure to evenly cover the potatoes.
Let the skillet continue to cook for one-two minutes more, or until the eggs are set around the edges, then transfer the skillet to the oven (make sure you’re using an oven safe skillet).
Bake the frittata for about 20 minutes or until the edges are all puffed up and the center is no longer liquid. You want the center to be firm, but still very moist. Allow the frittata to sit for five minutes before slicing and serving.
So filling, so good, and so inexpensive!
SO good. I usually make quiches, but I think this recipe has converted me to frittatas!
I also used a 10″ cast iron skillet with a pound of potatoes, not two pounds. I made sure to keep my potatoes thin, and I sautéed them for about 15 minute. I kept all the other proportions the same and it turned out really well.
I used a 12 inch skillet and would not recommend anything smaller. I let my potatoes cook for 15-20 min instead of 10 and they were soft at the end, just slice really thin. Only change I would make is to salt to egg mixture as well, it definitely needed more. Mine needed 25 min in the oven. Overall delicious.
I think this would have been good, but the potatoes were still really tough when the dish was done. I fried them for well over 20 minutes, twice as long as the recipe says, and I figured they would get softer after baking, but they were still not done by then. Make sure your potatoes are close to the texture you want before you bake! Also very difficult to cook so many potatoes at once, pretty much filled my 10 inch skillet to the top.
Do you think I could use goat cheese in this? Parmesan bothers my stomach. P.S. I love your recipes! They are always a big hit in my house!
Yes I think that would be a delicious swap!
Would dijon be good in this?
I think it would be delicious!