Step 1

Arrange an oven rack in the upper third position. Preheat the oven to 425 degrees F.

Step 2

In a large, cast-iron pan, add the potato tots and spread in an even layer. Season with kosher salt and pepper and bake until golden and very crispy, about 10 minutes past the package cooking instructions. Remove the tots to a plate or bowl and reserve the pan as you’ll use it again.

Step 3

Lower the oven temperature to 350 degrees F.

Step 4

In a large mixing bowl, whisk the eggs, cream, 3/4 teaspoon kosher salt, and a generous grinding of pepper. Set aside.

Step 5

Heat the neutral oil in the reserved cast-iron pan over medium heat. Add the ham and cook, stirring often, until crispy, 3 to 4 minutes. Reduce the heat to medium-low and add the tots. Stir half of the Gruyère and Parmesan cheeses into the egg mixture and pour into the skillet. Let cook until the edges of the eggs just begin to set, 2 to 3 minutes. Dollop the ricotta all over the surface of the eggs. Sprinkle with the remaining Gruyère and Parmesan.

Step 6

Bake in the oven until the frittata is set; start checking at 20 minutes. Turn on the broiler and broil until the cheese is bubbling and golden brown, 1 to 2 minutes. Remove from the oven and top with the chives and parsley, more pepper, and flaky salt. Let cool for a few minutes before cutting into wedges to serve. Serve with ketchup, if desired.

Step 7

Leftovers will keep wrapped in the refrigerator for 2 to 3 days. Cold and room-temp frittata is great!