Ready in 30 minutes
A round Italian omelette made from eggs and other ingredients such as vegetables, cheese and meat, a frittata is cooked on both sides. This recipe calls for using a specially designed pan that makes it easy to turn the frittata over. The potatoes are first cooked in the deep half of the pan; pressing down on them with a spatula ensures a crispy crust. To flip the frittata over, place the shallow pan on top and invert both pans. When cooked, slide the frittata out or invert it onto a serving plate.
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In a small bowl, combine the potato and salt and let stand for 10 minutes. Squeeze out the excess water from the potato. Transfer the potato to another small bowl, sprinkle with the flour and toss to distribute evenly. Set aside.
In a bowl, whisk the eggs until frothy. Stir in the ham, cheese, 3 Tbs. of the parsley and pepper. Set aside.
In the deep half of a frittata pan over medium heat, melt 1 Tbs. of the butter. Scatter the potato over the bottom of the pan, pressing down with a spatula to flatten, and cook until golden, 5 to 6 minutes. After 3 minutes of cooking, in the shallow half of the frittata pan over medium heat, melt the remaining 1 Tbs. butter. Gently shake the deep pan to loosen the potato. Place the shallow pan upside down on top of the deep pan, flip the potato into the shallow pan and cook for 3 minutes. Pour the egg mixture over the potato, cover with the deep pan and cook until the eggs are set on the sides, 3 to 4 minutes. Uncover and loosen the sides with the spatula.
Reduce the heat to low, quickly flip the frittata into the deep pan and cook until the eggs are set, 5 to 6 minutes. Flip the frittata into the shallow pan and cook until the potato layer is crisp, about 1 minute.
Slide the frittata onto a plate. Alternatively, place a large plate upside down on top of the shallow pan and flip the frittata onto the plate. Garnish with the remaining 1 Tbs. parsley. Serves 8 to 10.
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