Georgetown Bread Basket

Potato Crusted Ham & Mushroom Frittata

Servings: 4
Category: Mains, Meat


  • 1 large potato (any type, well-scrubbed but unpeeled for maximum nutrition … skin-on gives a great dose of vitamin C!), sliced into very thin rounds
  • 1 tbsp olive (or other) oil
  • Salt and pepper to taste
  • 6 large eggs
  • 1/4 cup milk
  • 1 slice of buttered, whole grain toast (optional but delicious!) cooled, and cut into medium -sized cubes
  • 1 can flakes of ham/chicken/turkey, very well drained 
  • 1 can mushrooms (any cut, drained and blotted dry with paper towel)
  • 1/2 cup cheese, any type (optional)


  • Preheat oven to 400 degrees, rack in lower-middle position
  • Place medium (8-10”) cast-iron or other oven-proof skillet on burner set to medium-low heat.  Once hot, drizzle in oil
  • Evenly lay sliced potatoes in bottom of pan and about 1/2 inch up side, overlapping a bit if necessary, to use all of potatoes
  • Season with sprinkling of salt and pepper
  • Beat eggs, milk, cheese (if using) and generous pinches of salt and pepper.  Allow to brown slightly, about 5 minutes 
  • Slowly pour beaten egg mixture over cooking potatoes, taking care not to cause potatoes to become pulled away from surface of pan
  • Cook partially, stovetop, until about 1 “ of egg around edge of pan is set
  • Sprinkle in drained ham, diced buttered toast (if using) and mushrooms.  Place pan in oven and bake about 10-15 mins/until eggs are just set in middle.  Slice & serve

** Reheat cold leftovers in microwave briefly and then stovetop in pan to re-crisp potato crust