Tomato, Parma Ham & Ricotta Fritatta
60 ml double cream
2 tbsp grated Parmesan
Pinch of salt & pepper
3 tbsp olive oil
1 shallot, thinly sliced
1 medium red skinned potato, peeled and thinly sliced
170 g cherry tomatoes, halved
4 slices parma ham
110 g ricotta
2 tbsp finely sliced chives
Preheat oven to 180°C.
In a bowl, whisk together the eggs, cream, Parmesan and salt and pepper. Set aside.
Heat a 10-inch non-stick sauté pan over medium heat. Make sure the pan doesn’t have a plastic handle as it needs to go in the oven.
Add olive oil, onions and potatoes. Season with a pinch of salt and pepper. Cook until potatoes are tender, stirring occasionally. Transfer the mixture to a plate lined with paper towels to drain excess oil. Return the mixture to the sauté pan and place back on medium heat.
Add egg mixture and with a spatula, stir the center to allow it to cook slightly. Place the tomatoes, parma ham, ricotta, and chives on top. Transfer to the oven and finish baking for about 15 minutes.
Slide onto a plate and serve warm, enjoy!
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