Ingredients
Method
1.Preheat oven to 180°C (160°C fan-forced). Lightly grease shallow 1.5-litre (6 cup) ovenproof dish.
2.Grate potatoes coarsely; squeeze out excess water.
3.Combine potato, egg, ham, tomato, onion, parsley and half of the cheese in medium bowl. Spread mixture into dish; sprinkle with remaining cheese.
4.Bake, uncovered, about 40 minutes or until browned. Cool to room temperature, then cut into squares; refrigerate until cold.
The frittata can be eaten cold or warm. Store frittata slices, in an airtight container, in the refrigerator for up to 3 days.
Note
Related
Women's Weekly Food
Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.
