Tots IN a Fritatta?! 🥔 Molly’s Ham Frit-Tot-Ta | Girl Meets Farm | Food Network

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.
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Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.

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Ham Frit-Tot-Ta
Recipe courtesy of Molly Yeh
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

Directions

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!

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Tots IN a Fritatta?! 🥔 Molly’s Ham Frit-Tot-Ta | Girl Meets Farm | Food Network


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