Since everyone in Molly’s house loves eggs, ham, and tots AND Molly’s a sucker for clever wordplay, the fri-tot-ta is a definite crowd pleaser. It’s a frittata with tots! It’s creamy, crispy, cheesy, and basically all of your favorite breakfast foods in one dish.
| Level: | Easy |
| Total: | 1 hr 5 min |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 pound (454 grams) frozen potato tots, such as Tater Tots
- Kosher salt and freshly ground black pepper
- 10 large eggs
- 1/2 cup (120 grams) heavy cream
- 2 tablespoons (25 grams) neutral oil
- 8 ounces (226 grams) cubed ham steak
- 1 1/2 cups grated Gruyère (6 ounces/170 grams), divided
- 1/2 cup (60 grams) grated Parmesan cheese, divided
- 1 cup (240 grams) fresh ricotta
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh Italian parsley
- Flaky salt
- Ketchup, for serving, optional
Instructions
- Arrange an oven rack in the upper third position. Preheat the oven to 425 degrees F.
- In a large, cast-iron pan, add the potato tots and spread in an even layer. Season with kosher salt and pepper and bake until golden and very crispy, about 10 minutes past the package cooking instructions. Remove the tots to a plate or bowl and reserve the pan as you’ll use it again.
- Lower the oven temperature to 350 degrees F.
- In a large mixing bowl, whisk the eggs, cream, 3/4 teaspoon kosher salt, and a generous grinding of pepper. Set aside.
- Heat the neutral oil in the reserved cast-iron pan over medium heat. Add the ham and cook, stirring often, until crispy, 3 to 4 minutes. Reduce the heat to medium-low and add the tots. Stir half of the Gruyère and Parmesan cheeses into the egg mixture and pour into the skillet. Let cook until the edges of the eggs just begin to set, 2 to 3 minutes. Dollop the ricotta all over the surface of the eggs. Sprinkle with the remaining Gruyère and Parmesan.
- Bake in the oven until the frittata is set; start checking at 20 minutes. Turn on the broiler and broil until the cheese is bubbling and golden brown, 1 to 2 minutes. Remove from the oven and top with the chives and parsley, more pepper, and flaky salt. Let cool for a few minutes before cutting into wedges to serve. Serve with ketchup, if desired.
- Leftovers will keep wrapped in the refrigerator for 2 to 3 days. Cold and room-temp frittata is great!
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 582 |
| Total Fat | 38 g |
| Saturated Fat | 18 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 38 g |
| Cholesterol | 417 mg |
| Sodium | 1575 mg |
Reviews
I have made this for family and friends 4-5 times now. Depending on how many I am feeding, I will make it as is, or double the recipe. Everybody gave it wonderful, raving reviews.
I made this for Sunday brunch today. It was very good and I will make it again. I agree mane add some red onion and even mushrooms.
I used a 12” cast iron pan.
I used a 12” cast iron pan.
Want to make, but I would like to know what size cast iron pan to use. Thanks to whom ever tells me
Very good! I used cheddar instead of Gruyère because I had a block I needed to use. I actually used ketchup with my serving, the vinegary flavor enhanced it. Next time I will add some red onion to the ham step, but overall, this is a keeper!
This is easy and delicious! Made it for a weeknight meal and served a simple salad with it, so good! This recipe will go into our regular rotation.