Ingredients
500g cold cooked potatoes
diced
300g ham
chopped
1 tbsp olive oil
1 onion
finely diced
½ cup cream or milk
(125mL)
8 eggs
lightly whisked
Salt and ground black pepper
optional
Allergy Advice
Contains Dairy
Contains Eggs
Equipment
- 1 23cm round cake pan
- 1 non-stick baking paper
- 1 large, heavy-based frying pan
- 1 wire rack
Instructions
- Preheat oven to 180C. Grease a 23cm round cake pan and line with non-stick baking paper.
- Heat oil in a large, heavy-based frying pan, add onion and cook until soft and golden.
- Whisk the cream or milk and eggs together, then season with salt and pepper (if using).
- Stir ham and potato into egg mixture and pour into cake pan.
- Bake for 20-25 minutes or until frittata is set.
- Turn onto a wire rack to cool. Serve cut into wedges with a green salad and crusty bread.
Notes
Tip
Using leftover new boiled potatoes makes this a very quick dinner to throw together.
Variation
Serve with tomato, mozzarella and basil stacks.
Storage
Store leftovers for lunch the next day.
