By definition a Frittata is an egg-based dish similar to an omelette or quiche, either simple or enriched with additional ingredients such as meats, cheeses, vegetables or pasta. It may be flavored with herbs.
Frittatas can be made on the stove top or cooked in the oven. When I use my small frittata pan I cook right on the stove top because the frittata pan allows me to flip the mixture over so that it cooks evenly. When I am making a larger frittata I usually start the cooking process in a skillet and then transfer the mixture to the
oven to bake.
Potato, Leek & Ham Frittata
1 tbsp. olive oil
2 leeks, chopped ( only use white
and light green part)
2 cups potato, peeled and sliced
1 cup ham, diced
8 large eggs
1/2 cup ricotta
1/2 cup grated parmesan cheese
2 tbsp. fresh oregano
2 tbsp. fresh basil
salt and pepper to taste
Heat oil in a skillet. Add potato and cook 5 minutes. Then add the leeks
and continue to cook until the potato is tender and the leeks are translucent. Add
oregano, basil, salt and pepper to this mixture.
In a bowl, mix the eggs and ricotta. Then stir the ham and cheese into
this egg mixture. Add a pinch of salt and pepper.
Pour the potato mixture into a nonstick round casserole dish
or you can keep the mixture in your skillet if it is non-stick
and oven safe.
Then pour the egg mixture over the potatoes. Make sure that
to spread the egg mixture around to completely coat the potatoes.
Bake at 425 degrees for 15-20 minutes.
Try a slice: