Potato and ham frittatawith Mozzarella and Cheddar
- 400 g Emborg Cream Cheese
- 200 ml Emborg Whipping Cream
- 100 ml Emborg Full Cream Milk
- 120 g Emborg Shredded Cheddar
- 40 g Emborg Shredded Mozzarella
- 4 whole eggs
- 200 g chicken stock
- 200 g baked potatoes
- 140 g smoked ham
- 70 g leek
- 100 g Emborg Sweet Corn
- Salt and pepper
You will also need one sheet parchment paper
Peel the potatoes. Cut them in bite size cubes and bake them for about 20 min.
Meanwhile, chop the leek and slice the smoked ham.
In a large mixing bowl add and mix well the following ingredients: eggs, cream cheese, whipping cream, milk, smoked ham, leeks, sweet corn, and the chicken stock. Weigh 80 g shredded cheddar out and add it to the mixture.
When the potato is baked, fold it in the egg mixture.
Gently mix everything into the frittata base. Season the mix and pour into a lined, deep baking tray.
Top with the remaining shredded cheddar and shredded mozzarella.
Bake the frittata at 185 ºC for 40-45 minutes. It should look set and brown.
Slice the frittata when it is warm, and serve with fresh salad.
Storage tip: the frittata can be stored up to two days at 5 ºC. Alternatively, you can freeze it for up to 7 days.