Ham And Potato Frittata

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In my house, we do a lot of oatmeal for breakfast—not to dig at my delicious crockpot steel-cut oatmeal (we love our steel-cut oats!). But savory and hearty breakfasts are always a welcome treat! This ham and potato frittata is such a flexible and delicious option (I even use it for lunches or dinners as well).

A lot of my cooking changes with the seasons. Frittatas are a spring staple because that’s when our chickens lay the most eggs. My kids say that we are rich in eggs in the spring. This ham and potato frittata—or really any variation of frittata—is 100% a staple in our house. Not to mention, I love using this ham and potato frittata recipe after Thanksgiving. It’s a great way to use up that leftover ham when people are sick of making sandwiches with it.

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As you’re going through the recipe, remember that frittatas are incredibly versatile! This recipe is inspired by the Cookie and Kate blog, and she really breaks down lots of variations of frittatas and different ways to make them.

Ingredients for Ham and Potato Frittata

Eggs

Room temperature eggs work best. Eggs are the base of the frittata, and they provide a fluffy texture once baked.

Yogurt

Yogurt adds a creamy richness to the frittata. If you prefer a tangier taste, go for Greek yogurt. It helps balance out the flavors while adding some healthy probiotics!

Cheese

Cheese brings the frittata together with gooey, melty goodness. Cheddar is my go-to, but feel free to experiment with other varieties like mozzarella, gouda, or even a sharp blue cheese for an added kick.

Ham

Leftover ham is perfect for frittatas. If you’re not using leftovers, any cooked ham or even prosciutto works great. It adds a savory depth of flavor that makes this frittata feel like a meal you can really sink your teeth into.

Russet Potatoes

Russets are ideal because they’re starchy and hold their shape well. They give the frittata a hearty base. I have also used sweet potatoes, acorn squash, butternut squash and yellow potatoes. I am a firm believer in using what you have on hand!

Salt, Pepper, Butter

A pinch of salt and pepper is essential for seasoning. Butter, when sautéing the potatoes and ham, adds a richness that’s hard to beat.

Tools and Equipment

Cast Iron Skillet

A cast iron skillet is perfect for frittatas because it evenly distributes heat, allowing you to start cooking on the stove and finish in the oven. It also gives the frittata a nice crispy edge. Plus, it holds heat well, ensuring your frittata cooks evenly.

Mixing Bowl

You’ll need a mixing bowl to whisk together the eggs, yogurt, and cheese. Using a larger bowl helps you mix everything evenly and gives you space to work with the ingredients before adding them to the skillet.

Step-by-Step Instructions

Preheat Oven And Cast Iron Skillet

Start by preheating your oven to 425°F. This ensures that your frittata cooks evenly and crisps up just right when it goes in.

Gently Whisk Eggs, Cheese, and Yogurt, Set Aside

Whisk your eggs with yogurt and cheese. The yogurt adds a creamy texture, while the cheese helps bind the mixture together. Set the mixture aside while you prepare the potatoes.

Dice and Sauté Potatoes with Salt and Pepper

Cube your russet potatoes into small, bite-sized pieces for even cooking. Season them with salt and pepper as they cook in butter or oil. Sauté them until they’re golden and tender—this is where most of the flavor starts to develop.

Add Diced Ham to Potatoes and Sauté

Add the diced ham to the pan with the potatoes. Let it cook until it gets slightly crispy around the edges, which will add even more flavor to the frittata.

Add Any Veggies (Optional)

Feel free to throw in any veggies you have on hand, such as spinach, bell peppers, or mushrooms. This is a great way to add a nutritional boost and extra color to the frittata.

Add Egg Mixture to Pan, Mix Around Ingredients to Evenly Distribute Filling

Pour the egg mixture over the sautéed potatoes, ham, and veggies. Use a spatula to gently mix everything together, ensuring the egg is evenly distributed throughout.

Let Set Untouched on Stove for 30 Seconds or When the Edges Start to Cook

Let the frittata set on the stove without stirring for about 30 seconds. You’ll see the edges begin to firm up, which means the cooking process is starting.

Put Skillet in Oven and Cook for 7-14 Minutes, or Until Top is Puffy

Transfer the skillet to the preheated oven. Bake the frittata for 7-14 minutes, depending on your oven and how puffy you like your frittata. You want the top to be golden and set, but still a bit soft in the center.

Cooking Tips and Tricks

Use Room Temp Eggs

Using room temperature eggs helps the frittata cook more evenly. It also ensures a fluffier texture, as the eggs emulsify better when they’re not cold.

Reheating Your Frittata

Frittatas are best eaten fresh from the oven. They keep well in the fridge for a day or 2 and can be microwaved until just warmed.

Variations and Customizations

• You can add peppers, spinach, leftover cheeses, or even fresh herbs like basil or chives. This recipe is perfect for using up whatever you have in the fridge!
• Mix it up with different potatoes like sweet potatoes or even roasted squash. The frittata’s versatility means you can adapt it to whatever seasonings or leftovers you have on hand.

Ham And Potato Frittata