An easy, cheesy frittata made from cooked, diced potatoes combined with eggs, milk, spring onion, grated cheese and shaved ham. A great mid-week meal the whole family can enjoy.
Frittata is super easy and versatile, perfect for brunch or a light dinner. I love to make them when I have leftover cooked potatoes from the night before. In this recipe for a Ham and Potato Frittata you start out with the frying pan on the stovetop and finish off cooking it under the grill until it is golden and cooked through.
My favourite thing about this recipe is how forgiving it is. My Crustless Quiche recipe is equally versatile meaning you can add your favourite ingredients into the mix. Or, if you want to elevate lunch a little bit, why not try my Smoked Salmon Potato Rosti?
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Ingredient notes:
- Potatoes: I love to make this frittata when I have leftover, cooked potatoes from the previous night's dinner.
- Cheese: I grated a bock of Colby cheese for this recipe as my children love the flavour. You could use your favourite type of cheese including Tasty, Edam or even feta.
- Eggs: I used 6, size 7 eggs in this recipe. Feel free to add an extra egg or two to pad the recipe out.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Preheat the oven to 200°C fan grill. Chop the cooked potatoes into bite sized pieces.
Whisk together the eggs, milk, parsley, spring onion, salt and pepper. Add the cheese and ham then mix to combine.
Place a large oven-proof frying pan on a medium heat. Add the butter and melt until it starts to sizzle. Add the potatoes to the pan then pour over the egg mixture.
Without stirring, leave the pan on the stove top to gently cook for 5 minutes. Once the outside edge of the frittata turns lighter in color, place the whole pan under the grill. Grill for 10 minutes until golden and cooked through.
Leave the frittata to rest in the pan for 10 minutes before serving with relish and a side salad.
Recipe FAQs:
The beauty of the skillet pan is that it can go from the stovetop to the oven, and yet it is shallow enough to get the frittata out once cooked. If you don't have a skillet, you could use any oven-proof frying pan (nothing with a plastic handle that will melt!)
Honestly, this is one of the most versatile recipes. Feel free to add your favourite veggies, cheese varieties and cured meats. This could include tomatoes, capsicum, mushrooms or even leftover cooked broccoli! Feta, mozzarella or even parmesan are all good cheese options. Salami, chorizo or bacon could be used in place of the ham.
Storage:
Store any leftover frittata in an airtight container in the fridge for up to three days. Reheat in the oven or microwave until piping hot.
I wouldn't recommend freezing this dish as cooked potatoes can go 'spongy' in the freezer.
Top tips:
- Feel free to add tomatoes, salami, capsicum or mushrooms if you like.
- I love to make frittata when I have leftover boiled potatoes from the night before.
- Frittata can also be served cold the next day.
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Ham and Potato Frittata
An easy yet tasty frittata made from leftover cooked potatoes combined with eggs, spring onion, cheese and ham.
Ingredients
- 3 medium-sized potatoes, skin on and boiled
- 6 eggs
- ½ cup milk
- 1 Tbsp chopped parsley
- 1 spring onion, finely chopped
- ½ tsp salt
- ¼ tsp white pepper
- 100g grated cheese
- 100g ham, chopped
- 1 Tbsp butter
Instructions
- Preheat the oven to 200°C fan grill.
- Chop the cooked potatoes into bite sized pieces.
- Whisk together the eggs, milk, parsley, spring onion, salt and pepper. Add the cheese and ham then mix to combine.
- Place a large oven-proof frying pan on a medium heat. Add the butter and melt until it starts to sizzle. Add the potatoes to the pan then pour over the egg mixture.
- Without stirring, leave the pan on the stove top to gently cook for 5 minutes.
- Once the outside edge of the frittata turns lighter in color, place the whole pan under the grill. Grill for 10 minutes until golden and cooked through.
- Leave the frittata to rest in the pan for 10 minutes before serving with relish and a side salad.
Notes
- Add extra ingredients: tomatoes, salami, capsicum or mushrooms.
- I love to make frittata when I have leftover boiled potatoes from the night before.
- Frittata can also be served cold the next day.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 412Total Fat: 21gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 328mgSodium: 897mgCarbohydrates: 32gFiber: 3gSugar: 4gProtein: 24g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Jo Ward says
This has become a firm family favourite. It's our weekly go to for lunches to take to work. So simple and tasty and ticks the protein boxes
VJ cooks says
That's awesome, thanks for the feedback, Jo.
Tina says
I love this kind of tasty tucker but never think to make it.... to much meat and three/ four vege girl me..!!!! I always hav3 those ingredients in m6 fridge too..!!!!
VJ cooks says
Yay! Enjoy!