About this recipe:Potatoes, onion, red pepper, mushrooms, ham, tomato, Cheddar cheese and eggs are cooked together to make this delectable frittata. Serve for breakfast, brunch, lunch or dinner.
1 large baking potato
1 teaspoon salt
1/2 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
2 tablespoons olive oil
1 onion, chopped
4 tablespoons chopped red pepper
25g fresh mushrooms, chopped
70g ham, chopped
1 tomato, sliced
4 tablespoons grated Cheddar cheese
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Method Prep:20min › Cook:20min › Ready in:40min
Bring a medium pot of salted water to the boil. Add potato and cook until tender but still firm, about 15 minutes. Drain, cool, peel and slice.
Preheat oven to 180 C / Gas 4. Beat together eggs, salt, pepper and parsley.
In a cast iron frying pan, heat olive oil over medium-high heat. Saute onion and red pepper until soft, then stir in mushrooms. When mushrooms start to shrink, add the chopped ham, potato and tomato slices. Pour in the egg mixture; gently stir to combine.
Sprinkle cheese on top of eggs and place frying pan in preheated oven. Bake until eggs are firm, about 10 to 15 minutes. Allow to cool briefly before serving.