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
Servings 8Ingredients
- 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)
Instructions
- 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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Equipment
Notes
Nutrition
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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!
It looks delicious! I have a 10.5″ Lodge skillet. Do you think this recipe would work if I cut down on the potatoes a bit? Maybe 3 medium russets instead of half of a 5lb bag?
Yep, that’s exactly what I would do! Just slice up some potatoes until they fill your skillet about 2/3 full and continue on with the recipe as stated.
This is amazing. When I lived in Spain, I ate this nearly every day, with a simple side salad. There’s a place where I live now (Denver) that serves this fritatta on fresh baguette with aioli and they top it with manchego cheese. YUM. I’m making this for dinner TONIGHT!
Another great meal. Don’t have an oven proof skillet so transferred over to oven safe dish before adding eggs( as you mentioned in kale chorizo frittata recipe.) a little worried, but came out fine. Next item to purchase is the skillet. Thanks for great site.
The whole family (hubs and kids 21, 19, 16) really liked! Thank you for your great blog!
Can I ask the diameter of your skillet? I have an 8″ cast iron skillet and want to make this but need to know how much to reduce the ingredients! Thank you!
I’m pretty sure mine is this 12″ inch Lodge skillet.
Thanks!
Yum.
I haven’t made a frittata in FOREVER. I have rectified this, and mine is currently in the oven :)
Thanks for the great reminder!
i’m a big fan of ham and sweet potato frittatas!
Yum! That featured photo makes me so hungry! I often forget how quick and easy it is to make a frittata, and so perfect for a packed lunch the next day :)
I love frittatas and this version sounds delicious.
Do you think this would work with a Dutch oven? I don’t have an oven-safe skillet, but I do have a deep Dutch oven (about 4-5 inches deep).
Yes, a Dutch oven should also work well. Just leave the lid off when baking it at the end.
GAH. This sounds so delicious and I would TOTALLY make it, but my partner is allergic to eggs. Sigh.
I can’t wait to try this. I found your blog when we were going through a rough time. I had $15 to feed the roomie and myself for a week. Thanks to you we not only ate, but ate well.
How is this as a leftover?
I’ve been enjoying the leftovers all week :) I just microwave to reheat and it’s very yummy.
Leftovers are also good as the filling for a sandwich. You can reheat it or just let it come to room temperature. Use good quality bread.
Yum! I just got back from Spain where I ate the Spanish version of an omelette at least every other day. It’s very similar to this but just with eggs and potatoes and I think that it would be easiest to try to recreate as a frittata-type thing so I’m going to use this recipe as a guide for trying to make it! Happy 4th!
One of my best friends is married to a Spaniard and Tortilla Española is the only Spanish dish she’s learned to make. Actually, I think it’s the only one she likes. It’s been over 30 years, so I think chances of her expanding her repertoire of Spanish dishes are pretty slim!
The process for making tortilla and frittata are similar, but there are definitely differences. I think you could create a reasonable facsimile by following the directions for a frittata.
This looks amazing! Can you use red potatoes in stead?
Yes, red potatoes would be awesome! :D