A delightful frittata featuring a crispy potato crust and a cheesy corn and ham filling, perfect for brunch or a light dinner.
Preheat your oven to 375°F (190°C).
Ensure your oven is fully preheated for even cooking.
Thaw the frozen corn in a strainer over a bowl and discard the liquid.
Thawing the corn removes excess moisture, preventing a soggy frittata.
Dice the red onion, red bell pepper, and jalapeño pepper. Chop the cilantro.
For less spice, remove the seeds and membranes from the jalapeño.
Combine the corn, onion, bell pepper, jalapeño, cilantro, lime juice, and salt in a bowl. Mix well.
Let the salsa sit for a few minutes to meld the flavors.
Spray a baking dish with cooking spray and press the shredded potatoes into the bottom and sides to form a crust. Spray again with cooking spray.
Press the potatoes firmly for a well-formed crust.
Bake the potato crust in the preheated oven for 15 minutes.
This step ensures the crust is partially cooked before adding the filling.
Whisk the eggs in a bowl. Stir in 1 cup of the prepared salsa, the diced ham, and shredded cheese.
Mix the filling thoroughly for even distribution of ingredients.
Pour the egg mixture over the baked potato crust.
Spread the filling evenly for consistent cooking.
Bake in the oven for 35-40 minutes, or until the eggs are set and a toothpick inserted in the center comes out clean.
Check the frittata towards the end of baking to avoid overcooking.
Top the baked frittata with additional salsa and a squeeze of lime juice before serving.
Serve immediately for the best texture and flavor.
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