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Skillet Italian Ham and Potato Frittata
Thick, fluffy, and packed with savory flavor, this Italian-style frittata turns basic ingredients into a standout meal. Unlike a delicate folded omelet, the potatoes, browned ham, and sweet golden onions cook directly into the eggs for a deeply satisfying texture. A quick finish in the hot oven ensures the center sets perfectly without burning the bottom. It's a fantastic way to use up leftover ham, and you'll love how easily it slices into generous, hearty wedges.
Equipment
- Oven
- Saucepan
- Skillet
- Stovetop
Ingredients
- 10 ounces all-purpose potatoes (2 medium), peeled, cut lengthwise in half, then thinly sliced
- 1¼ teaspoons salt
- 3 tablespoons vegetable oil
- 1 piece cooked ham (4 ounces), cut into ½-inch pieces (1 cup)
- 1 medium onion, thinly sliced
- 8 large eggs
- ¼ cup water
- ¼ teaspoon coarsely ground black pepper
- pinch dried thyme
Instructions
- 1Preheat the oven to 425°F. Place the sliced potatoes in a saucepan, cover them with cold water, and add 1 teaspoon of salt. Starting potatoes in cold water ensures they cook evenly from edge to center. Bring the water to a boil over high heat and cook for about 10 minutes until the potatoes are tender, then drain them well.
- 2Heat 1 tablespoon of oil in an oven-safe 10-inch nonstick skillet over medium-high heat. Stir the diced ham into the skillet and cook for about 3 minutes until it develops a light brown color. Use a slotted spoon to move the cooked ham to a plate.
- 3Pour another tablespoon of oil into the skillet. Stir in the sliced onion and cook for about 10 minutes until it turns tender and golden brown. Move the cooked onion to the plate with the ham.
- 4Whisk the eggs, water, remaining 1/4 teaspoon of salt, black pepper, and dried thyme in a large bowl until completely smooth. Whisking thoroughly incorporates air for a fluffier final texture. Fold the cooked potatoes, ham, and onion into the egg mixture.
- 5Warm the final tablespoon of oil in the skillet over medium heat. Pour the egg and vegetable mixture into the pan, cover it, and cook for about 3 minutes until the edges just begin to set.
- 6Take off the lid and transfer the skillet directly into the preheated oven. Bake for 8 to 10 minutes until the center of the frittata is fully set.
- 7Loosen the edges of the baked frittata from the pan and carefully slide it onto a warm serving platter. Slice it into six equal wedges.
Notes
- Equipment: If your skillet isn't oven-safe, wrap the handle tightly with a double layer of aluminum foil before baking.
- Storage: Keeps in the fridge for up to 4 days in an airtight container.
- Reheat: Warm individual slices in the microwave for 30 to 45 seconds, or heat in a 350°F oven until warmed through.