Frittata with Potato and Prosciutto

Frittata with Potato and Prosciutto
Frittata with Potato and Prosciutto

PREP TIME

20

minutes

TOTAL TIME

47

minutes

SERVINGS

6

servings

PREP TIME

20

minutes

TOTAL TIME

47

minutes

SERVINGS

6

servings

Ingredients

  • 4

    tablespoons olive oil

  • 1

    potato, peeled, cut into 1/4-inch cubes

  • 1/2

    onion, chopped

  • 2

    garlic cloves, minced

  • Salt and freshly ground black pepper

  • 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 into 8 pieces

  • 1/4

    cup unsalted butter

Directions

1. Heat the oil in a heavy 9-1/2" diameter skillet over medium heat. 2. Add the potato, onion, and garlic. 3. Season the potato mixture with salt and pepper, to taste. 4. Saute over medium-low heat until the potato is golden and crisp on the outside, tender inside, about 7 to 10 minutes. 5. Preheat the broiler. 6. Whisk the eggs, cream, Parmesan, prosciutto, and basil in a medium bowl to blend. 7. Stir the egg mixture into the potato mixture in the skillet. 8. Cook over medium-low heat until the egg mixture is almost set but the top is still loose, about 3 minutes. 9. Place the skillet under the broiler. 10. Broil until the top is set and golden brown, about 4 minutes. 11. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a cutting board. 12. Cut the frittata into 12 wedges. 13. Split open each bread piece. 14. Toast the bread on a grill pan until golden. 15. Butter the cut sides of the toasted bread. 16. Arrange a frittata wedge on each bottom piece of bread. 17. Cover with the bread tops and serve.

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