🧑‍🍳 Step-by-Step Instructions (Fully Detailed)

Step 1: Preheat and Prep

1. Preheat your oven to 375°F (190°C).

2. Wash and dice your potatoes into ½-inch cubes. Pat them dry with a paper towel to ensure crisping.

3. Chop the ham and herbs. Set everything aside in separate bowls.

Step 2: Sauté the Potatoes

1. Heat 1 tbsp olive oil and 1 tbsp butter in your oven-safe skillet over medium heat.

2. Once hot, add the diced potatoes.

3. Season with a pinch of salt and pepper.

4. Cook for 10–12 minutes, stirring occasionally, until the potatoes are golden and fork-tender.

5. Optional: cover for a few minutes if you want them extra soft in the center.

Step 3: Add the Ham

1. Stir in the chopped ham and cook for another 2–3 minutes, allowing it to warm and lightly brown.

2. Spread the potato and ham mixture evenly across the skillet.

Step 4: Mix the Egg Base

1. In a medium bowl, crack the eggs and whisk until fully beaten.

2. Add ¼ cup milk, salt, pepper, and your chopped herbs (parsley, chives, thyme).

3. Mix until just combined.

4. Optional: add ¼ cup shredded cheese to the egg mixture for extra creaminess.

Step 5: Pour and Bake

1. Pour the egg mixture evenly over the skillet, letting it settle around the ham and potatoes.

2. Cook on the stove over medium heat for 2–3 minutes, just until the edges begin to set.

3. Carefully transfer the skillet to the preheated oven.

4. Bake for 12–15 minutes, or until the center is fully set and the top is golden.

5. For a lightly browned top, broil for the final 1–2 minutes (watch closely!).

Step 6: Cool, Slice, and Serve

1. Remove the skillet from the oven using mitts. Let the frittata cool for 5 minutes.

2. Garnish with more fresh herbs, if desired.

3. Slice into wedges and serve directly from the skillet or slide onto a serving board.