Curried Ham and Potato Frittata

This creamy ham and potato frittata makes a great lunch, brunch or dinner, and the best bit? You can use your leftover ham or BBQ chicken from the night before!

Serves 4

Cook

1H 5M

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This creamy ham and potato frittata makes a great lunch, brunch or dinner, and the best bit? You can use your leftover ham or BBQ chicken from the night before!

Ingredients

800 g brushed potatoes, peeled, cut into 5mm-thick slices

6 eggs

300 ml tub light thickened cream

2 tsp mild curry powder

300 g thinly sliced leg ham, chopped (can be leftovers)

4 green spring onions, thinly sliced

1 cup grated tasty cheese (100g)

Salt and pepper, to taste

60 g baby rocket leaves

mango chutney, to serve (optional)

Method

1.Lightly oil 8-cup capacity, round ovenproof dish (base measures 27cm x 4cm deep).

2.Cook potatoes in a large saucepan of boiling water for about 5 to 7 minutes, or until just tender. Drain well.

Whisk eggs, cream and curry powder in a large bowl until combined. Add potatoes, ham, onions and cheese. Season with salt and pepper. Stir gently until combined. Pour into prepared dish.

4.Cook in a moderate oven (180C) for about 40 to 45 minutes, or until set and top is golden brown. Remove from oven. Stand frittata for 5 minutes.

5.Serve with rocket and chutney (optional).

Chantal Walsh