Herbed ham-and-potato frittata

This simple, flavorful dish is packed with savory ham and potatoes and studded with fresh herbs. If you’ve got leftover ham, this is the recipe to turn it into something new and notable. Brown the potatoes first to give them some color and bite, a welcome texture contract in this fluffy frittata. And feel free to use whatever combination of herbs you like or have on hand. Thyme and basil would also be tasty. Cook the frittata until the center is no longer jiggly and the edges are golden brown. To make sure it’s done, pierce the center of the frittata with a knife. If raw eggs run into the cut, bake for another few minutes. If not, it’s ready to come out of the oven.