Ham Cheese Potato Frittata
A fluffy, savory frittata with smoked ham, Gouda and cheddar cheeses, and tender baby potatoes. Quick to make, packed with protein, and perfect for breakfast, lunch, or dinner.
Equipment
- 10-inch cast iron skillet (or oven-safe skillet)
- Medium mixing bowl
- Whisk
- Spatula or wooden spoon
- Knife and cutting board
- Oven
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 cups baby or new potatoes washed and cut into ½-inch cubes
- 1 large shallot diced (about ¼ cup)
- 1 cup smoked ham diced (about 1 ¼-inch thick slice)
- 8 large eggs
- ¼ teaspoon smoked paprika hot
- ¼ cup fresh chives diced
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¾ cup smoked Gouda shredded
- ¾ cup sharp cheddar shredded
Instructions
- Preheat oven: Set your oven to 400°F (200°C) to ensure it’s hot and ready for finishing the frittata. Using a preheated oven helps the eggs cook evenly and gives the top a light, fluffy texture.
- Cook the potatoes: Heat 2 teaspoons of olive oil in a 10-inch cast iron or oven-safe skillet over medium-high heat. Add the cubed potatoes and let them cook, stirring occasionally, until they develop a light golden crust, about 5 minutes. Lower the heat to medium, cover, and cook for another 5–10 minutes, stirring now and then, until the potatoes are tender but still hold their shape. Remove the potatoes from the skillet and set aside.
- Prepare the egg mixture: While the potatoes are cooking, whisk the eggs in a medium bowl until fully combined. Stir in smoked paprika, chopped chives, salt, and black pepper. This mixture will season the frittata and add a fresh, smoky flavor. Set aside until ready to pour over the skillet ingredients.
- Sauté shallots and ham: Add the remaining 1 teaspoon of olive oil to the same skillet over medium-high heat. Add the diced shallots and sauté for 1–2 minutes until fragrant and slightly softened. Stir in the diced ham and cook for an additional minute to let the flavors meld together.
- Combine ingredients in skillet: Return the cooked potatoes to the skillet and gently mix with the shallots and ham. Spread the mixture evenly across the skillet bottom so the eggs can cook uniformly.
- Add egg mixture: Pour the prepared egg mixture evenly over the potatoes, ham, and shallots. Let it cook on the stovetop for 2–4 minutes until the edges start to set but the center is still slightly runny. This helps the frittata finish cooking evenly in the oven.
- Bake the frittata: Transfer the skillet to the preheated oven. Bake for 10–12 minutes until the eggs are fully set and the frittata has a light, fluffy texture. Keep an eye on it to avoid overcooking, which can make the eggs dry.
- Add cheese and finish: Sprinkle the shredded smoked Gouda and sharp cheddar evenly over the top. Return the skillet to the oven for 1–2 minutes, just long enough for the cheese to melt and slightly bubble.
- Serve and enjoy: Remove the frittata from the oven carefully (it will be hot!). Slice into wedges and serve warm. Perfect for breakfast, brunch, or a simple dinner, this frittata pairs well with fresh greens or a light side salad.
Notes
- Leftover ham works perfectly in this frittata, but freshly sliced deli ham is a great alternative.
- Baby or new potatoes are ideal for quick cooking and tender texture; regular potatoes can be used but may need slightly longer cooking.
- Adjust the smoked paprika level to control the heat and smokiness according to your preference.
- Using a cast iron skillet helps develop a crispy bottom, but any oven-safe skillet will work.
- Cheese can be swapped or combined: smoked Gouda gives smokiness, while sharp cheddar adds a tangy bite.
- This frittata can be prepared ahead of time and gently reheated, making it meal-prep friendly.