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Frittata With Potato And Prosciutto

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Ingredients

  • 4 tablespoons olive oil
  • 1 potato - (abt 7 oz) peeled, and cut into 1/4" cubes
  • 1/2 onion chopped
  • 2 garlic cloves minced
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 6 large eggs
  • 1/4 cup heavy cream
  • 1/4 cup grated Parmesan
  • 2 ounces sliced prosciutto coarsely chopped
  • 2 tablespoons chopped fresh basil leaves
  • 1 baguette cut 8 pieces
  • 1/4 cup unsalted butter

Details

Servings 6

Preparation

Step 1

Heat the oil in a heavy 9 1/2-inch-diameter skillet over medium heat. Add the potato, onion, and garlic. Season the potato mixture with salt and pepper, to taste. Saute over medium-low heat until the potato is golden and crisp on the outside, tender inside, about 7 to 10 minutes.

Preheat the broiler. Whisk the eggs, cream, Parmesan, prosciutto, and basil in a medium bowl to blend. Stir the egg mixture into the potato mixture in the skillet. Cook over medium-low heat until the egg mixture is almost set but the top is still loose, about 3 minutes. Place the skillet under the broiler. Broil until the top is set and golden brown, about 4 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a cutting board. Cut the frittata into 12 wedges.

Split open each bread piece. Toast the bread on a grill pan until golden. You can also broil the bread cut-side up until golden, about 1 to 2 minutes, keeping a careful watch on the bread since they can easily burn. Butter the cut sides of the toasted bread. Arrange a frittata wedge on each bottom piece of bread. Cover with the bread tops and serve.

This recipe yields 6 servings.

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