Ingredients:

30 grams (1 tablespoon) softened butter

3 medium potatoes, peeled and grated

100 grams (3 ½ ounces) diced ham

1 large egg, beaten

Salt and black pepper to taste

40 grams (⅓ cup) all-purpose flour

3 large eggs, beaten

10 milliliters (2 teaspoons) lemon juice

30 grams (1 ounce) chopped green onions

Instructions:

Preheat the oven: Preheat your oven to 375°F (190°C). Grease a 9-inch (23 cm) pie dish with butter.

Prepare the potatoes: In a large bowl, combine the grated potatoes, ham, beaten egg, salt, and pepper. Mix well.

Add the flour: Add the flour to the potato mixture and mix until well combined.

Pour into the pie dish: Pour the potato mixture into the prepared pie dish and spread it out evenly.

Bake the frittata: Bake the frittata in the preheated oven for 25-30 minutes, or until the potatoes are golden brown and cooked through.

Add the eggs and lemon juice: In a small bowl, whisk together the eggs and lemon juice. Pour the egg mixture over the top of the frittata.

Bake again: Bake the frittata for an additional 5-10 minutes, or until the eggs are set.

Serve: Let the frittata cool slightly before serving. Garnish with chopped green onions.

Tips:

You can add other vegetables to the frittata, such as chopped broccoli, mushrooms, or bell peppers.

You can use any type of ham you like, such as diced ham, ham slices, or even ham sausage.

If you don’t have lemon juice, you can use white vinegar or another acidic liquid.

Leftover frittata can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.

To reheat frittata, you can warm it in a skillet over medium heat, bake it in a preheated oven at 375°F (190°C) for 10-15 minutes, or microwave it on high power for 1-2 minutes, flipping halfway through.