Frittata with Potato and Prosciutto

by Cate on December 14, 2004

Print a PDF of this recipe here.

2 tablespoon olive oil
1/2 onion chopped
1 (15 oz) potato, peeled and cut into 1/2-inch cubes (I didn’t peel, and diced smaller)
1 garlic clove, minced
1/4 tsp salt
1/4 tsp freshly ground black pepper
6 large eggs
1/4 cup whipping (heavy) cream
1/4 cup grated Parmesan cheese
2 oz thinly sliced prosciutto, coarsely chopped (I used about 6 oz)
2 tablespoons chopped fresh basil

In a 9-1/2 inch diameter nonstick ovenproof skillet, heat the oil over a medium flame. Add the onion and saute until translucent, about 4 minutes. Add the potato, garlic, salt and pepper, and saute over medium-low heat until the potato is tender and golden, about 15 minutes. Preheat the broiler. In a medium bowl, whisk the eggs, cream, Parmesan cheese, prosciutto and basil to blend. Stir the egg mixture into the potato mixture in the skillet. Cover and cook over medium-low heat until the egg mixture is almost set, but the top is still runny, about 2 minutes. Place the skillet under the broiler and broil until the top is set and golden brown, about 4 minutes. Using a rubber spatula, loosen the frittata from the skillet and slide it onto a plate. Cut the frittata into wedges and serve.

Note: Not a WOW, but tasty nonetheless. Recipe courtesy of Giada DeLaurentiis’ Everyday Italian.

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