Classic Frittata

Scrub potatoes thoroughly and cook in a pot of boiling salted water until knife-tender, about 20 minutes. Drain and rinse in cold water, then drain again. Peel and chop.

While potatoes are cooking, peel and chop onion. Cut cooked ham into strips. Rinse tomatoes, remove stalks and slice. Trim mushrooms and also cut into slices. Rinse parsley, shake dry and chop leaves.

Whisk eggs in a bowl with milk and parsley and season with salt and pepper.

Heat oil in a ovenproof pan. Sauté onion and ham over medium heat. Add mushrooms, saute for 1-2 minutes and season with salt and pepper. Add potatoes and eggs mixture. Arrange tomato slices on top and bake in preheated oven at 400°F for 15-20 minutes until golden brown.