Frittata with Prosciutto, Potato, and Spinach

By bakers_delight85

Serve this warm or at room temperature.

Ingredients

• One large russet potato (about 7 ounces)
• 1 cup packed stemmed fresh spinach
• 1/4 cup olive oil
• 1/2 yellow onion, diced
• 2 garlic cloves, minced
• Kosher salt and freshly ground black pepper
• 6 large eggs
• 1/4 cup heavy cream
• 1/4 cup freshly grated Parmesan cheese
• 1/4 cup freshly grated Gruyere or provolone cheese
• 2 ounces prosciutto, sliced and coarsely chopped
• 2 Tbsp. chopped fresh basil
• 4 tsp. sour cream
• 2 Tbsp. chopped fresh flat-leaf parsley
• Extra virgin olive oil

Details

Servings 4

Preparation

Step 1

Bring a saucepan of lightly salted water to a boil over medium-high heat. Peel the potato and cut into 1/4-inch cubes. Add the potatoes and cook for about 15 minutes, or until al dente. Drain.
Fill a skillet with water to a depth of 1/2 inch. Rinse the spinach well and transfer to the skillet. Bring to a boil over medium-high heat and cook just until the spinach begins to wilt. Do not cook until completely wilted. Lift the spinach from the pan, squeeze out excess moisture, and chop.
In a heavy ovenproof skillet, heat the olive oil over medium heat. Add the potato, onion, and garlic. Season with salt and pepper and saute for 3 to 4 minutes, or until the potatoes are golden and crisp on the outside and tender on the inside. Add the spinach and saute for 1 to 2 minutes, or until the potatoes and spinach are well mixed and the spinach wilts a little more. Remove from the heat.
Preheat the broiler.
In a nonreactive bowl, whisk together the eggs, cream, Parmesan and Gruyere, prosciutto, and basil. Pour into the potato-spinach mixture and cook over medium0low heat for about 3 minutes, until the eggs are nearly set but the top is still liquid and loose. Put the skillet under the broiler and cook for about 4 minutes, until the top is set and golden brown.
Using a rubber spatula, loosen the frittata from the skillet and slide it onto a cutting board. But into 8 wedges.
Put 2 wedges on each of 4 plates. Garnish each wedge with sour cream and parsley and a drizzle of olive oil.