Ingredients
- 2 Tbsp. olive oil
- 1/2 onion, chopped
- 1 (15-ounce) potato, peeled and cut into 1/2-inch cubes
- 1 garlic clove
- 1/4 tap. salt
- 1/4 teaspoon salt
- 1/4 tsp. pepper
- 6 large eggs
- 1/4 cup whipping cream
- 1/4 cup grated Parmesan cheese
- 2 ounce thin-sliced Prosciutto, coarsely chopped
- 2 Tbsp, chopped fresh basil
Preparation
Step 1
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 and 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.