This egg potato ham cheese frittata is a hearty, all-in-one skillet dish that works for breakfast, brunch, or a quick weeknight dinner. It combines tender potatoes, savory ham, and melted cheese in a fluffy egg base, all baked until golden. The beauty of this recipe is its simplicity: you cook the potatoes and ham on the stovetop, pour in the eggs, and let the oven do the rest — no flipping or folding required.
Ingredients
- 2 tablespoons (30 ml) olive oil
- 1 medium yellow onion, diced (about 1 cup / 150 g)
- 2 cups (300 g) diced cooked potatoes (about 2 medium potatoes, peeled if desired)
- 1 cup (140 g) diced cooked ham
- 8 large eggs
- 1/2 cup (120 ml) whole milk or heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup (100 g) shredded cheddar cheese, divided
- 2 tablespoons (8 g) chopped fresh chives or parsley, for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Heat the olive oil in a 10-inch (25 cm) oven-safe skillet over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 4 minutes.
- Add the diced potatoes and ham. Cook, stirring occasionally, until the potatoes are lightly browned and the ham is heated through, about 6–8 minutes. Spread the mixture evenly across the bottom of the skillet.
- In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined. Stir in half of the shredded cheese.
- Pour the egg mixture over the potato-ham mixture in the skillet. Sprinkle the remaining cheese on top.
- Cook on the stovetop over medium heat without stirring for 2–3 minutes, until the edges just begin to set.
- Transfer the skillet to the preheated oven. Bake for 18–22 minutes, until the center is set and the top is lightly golden. The eggs should reach a safe minimum internal temperature of 160°F (71°C) as measured with a food thermometer.
- Remove from the oven and let rest for 5 minutes before slicing. Garnish with fresh chives or parsley if desired.
Tips
- Use leftover or pre-cooked potatoes: This is a great way to use up boiled or roasted potatoes. If using raw potatoes, dice them small (about 1/2-inch cubes) and cook them in the skillet for 10–12 minutes before adding the ham, so they become tender.
- Don’t overcook: The frittata will continue to set as it rests. Pull it out when the center is just set but still slightly jiggly; it will firm up perfectly.
- Choose the right skillet: Use a well-seasoned cast-iron or non-stick oven-safe skillet. If your skillet isn’t oven-safe, transfer the potato-ham mixture to a buttered 9-inch (23 cm) pie dish before adding the eggs.
- Substitutions: Swap the ham for cooked bacon, sausage, or smoked turkey. Use any melting cheese like Swiss, Monterey Jack, or feta. For a dairy-free version, use unsweetened almond milk and omit the cheese or use a dairy-free shred.
Serving Suggestions
Serve slices of the frittata warm, straight from the skillet, with a side of mixed greens tossed in a simple vinaigrette. For brunch, pair it with toasted sourdough, fresh fruit, and a dollop of sour cream or hot sauce. It also makes a satisfying lunch when tucked into a crusty roll or served alongside roasted tomatoes.
Variations
- Veggie-Packed: Add 1 cup (150 g) of sautéed bell peppers, zucchini, or spinach with the onion. Squeeze excess moisture from cooked spinach to avoid a watery frittata.
- Herb & Garlic: Stir in 1 teaspoon of dried thyme or rosemary and 2 minced garlic cloves with the onion for extra flavor.
- Spicy: Add a diced jalapeño (seeds removed for less heat) and use pepper jack cheese instead of cheddar.
- Mediterranean: Replace ham with crumbled cooked Italian sausage and add 1/2 cup (75 g) of chopped artichoke hearts and 1/4 cup (40 g) of sliced kalamata olives.
Storage and Reheating
Refrigerate leftover frittata in an airtight container for up to 3 days. To reheat, place a slice on a plate and microwave on high for 30–45 seconds, or warm in a 350°F (175°C) oven for 5–7 minutes until heated through. You can also freeze individual slices wrapped in plastic wrap and foil for up to 2 months; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use raw potatoes instead of cooked? Yes, but you’ll need to cook them first. Dice them small and sauté in the skillet with the onion for about 10–12 minutes until tender before adding the ham. This ensures they are fully cooked by the time the eggs set.
Why is my frittata watery? Excess moisture usually comes from vegetables like zucchini or spinach. If using them, sauté until most of the liquid evaporates before adding to the eggs. Also, make sure your potatoes are not overly wet — pat them dry after boiling.
Can I make this frittata without an oven-safe skillet? Absolutely. Cook the potato-ham mixture in a regular skillet, then transfer it to a buttered 9-inch (23 cm) pie dish or baking dish. Pour the egg mixture over and bake as directed.
How do I know when the frittata is done? The center should be set but still slightly soft, and a food thermometer inserted into the center should read 160°F (71°C). It will continue to firm up as it rests.
Can I use egg whites only? Yes, use 6 whole eggs and 6 egg whites (about 1.5 cups total) for a lighter version. The texture will be slightly less rich, but it still works well.
Can I prepare this ahead of time? You can assemble the frittata (without baking) up to 24 hours in advance. Cover and refrigerate, then bake as directed, adding 5–7 minutes to the baking time if starting from cold.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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