Tenderstem Potato Ham and Cheddar Frittata
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Serves 4
15 mins prep time
15 mins cook time
recipe courtesy of our friends at tenderstem.co.uk
Tenderstem Potato Ham and Cheddar Frittata is a hearty, wholesome, and satisfying dish that brings together simple ingredients in a rich and flavourful baked egg base. Perfect for breakfast, brunch, lunch, or even a light dinner, this versatile recipe is both comforting and nourishing.
The foundation of the frittata is made with eggs whisked until light and fluffy, often combined with a splash of milk or cream to create a soft, tender texture once baked. The eggs act as a canvas, allowing the flavours of the fillings to shine through while binding everything together into a delicious, sliceable dish.
Tenderstem® broccoli adds a fresh, vibrant element to the frittata. Lightly steamed or sautéed before being added, it retains a gentle crunch and bright green colour, offering a subtle sweetness that balances the richness of the other ingredients. It also provides a nutritious boost, making the dish feel lighter and more balanced.
Soft, cooked potatoes bring heartiness and comfort, giving the frittata a satisfying, filling quality. Their creamy texture blends beautifully with the eggs, helping to create a rustic and substantial base. Diced ham adds a savoury, slightly smoky depth, enhancing the overall flavour with its saltiness and richness.
Cheddar cheese is generously folded through the mixture, melting into the eggs as they cook to create pockets of gooey, savoury goodness. Its sharpness complements the mild vegetables and ham, tying all the flavours together.
Once assembled, the frittata is baked until golden, fluffy, and set in the centre. It can be served warm or at room temperature, making it ideal for picnics, lunchboxes, or easy entertaining.
Tenderstem Potato Ham and Cheddar Frittata is a simple yet flavour-packed dish that celebrates comfort food at its best, offering warmth, balance, and satisfying flavour in every bite.
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Ingredients
You'll Need
- 500g potatoes, peeled & cut into 5mm slices
- 240g Tenderstem® broccoli, cut into 3-4cm pieces
- 3 tbsp olive oil
- 1 clove garlic, crushed
- 4 slices ham, cut into bite sized pieces
- 8 eggs
- 75g mature cheddar cheese, grated
- Salt & freshly ground black pepper
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Method
- Rinse the potato slices under running water to remove some of the starch. Bring a large pan of lightly salted water up to the boil. Carefully drop on the potato slices, bring back up to the boil and cook for 3-4 minutes until just tender but not falling apart. Drain well.
- Blanch the Tenderstem in boiling water for 3 minutes until just tender but with plenty of bite. Drain well.
- Heat the oil in a medium sized, preferably non-stick, frying pan and add the garlic, if using. Fry for one minute then tip in the potatoes, stirring to coat well in the oil. Scatter over the Tenderstem, mixing lightly among the potatoes. Tuck in the pieces of ham.
- Beat the eggs in a bowl and season well with salt and pepper. Carefully pour into the pan. Allow to set over a medium-low heat for around 8-10 minutes - the frittata should be set about two thirds of the way through.
- Preheat an overhead grill to hot. Sprinkle the cheese over the frittata and put under the grill to melt and finish setting the eggs.