Baked potato, ham and cheese frittata

Whip up these cheesy frittatas for a lovely light lunch at home or pack in a lunchbox with salad to take to work.

  • 40 mins cooking
  • Serves 4
  • Print


Baked potato, ham and cheese frittata
  • 4 medium potatoes (800g)
  • 4 eggs, beaten lightly
  • 1/2 cup (90g) finely chopped leg ham
  • 1 medium tomato (150g), chopped finely
  • 2 green onions, sliced thinly
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 1 cup (120g) coarsely grated cheddar


Baked potato, ham and cheese frittata
  • 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.

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