If you have just one potato, some eggs and just a little bit of prosciutto (or ham or pancetta) around this is the recipe for you! Brown the diced potato and some onion in an oven safe skillet. I choose to add my garlic a little later — I am always concerned about it cooking too fast in relation to the chopped onion. Whisk together the eggs, cream, prosciutto, parmesan and some fresh basil while the rest of the ingredients brown up in the pan. Add the mixture to the veggies and cook at medium high until it begins to set. Place the skillet under the broiler until the top has firmed up and the frittata has turned golden brown. For me it took about 7 minutes — it depends on your oven and at what point you decide to transfer the skillet. Pop right out of the pan and onto a plate using a spatula. You can either serve it on bread as suggested below or alone with a side salad. We decided to serve it on toasted harvest bread with a side of Brussels sprouts in butter. A beautiful mouthful!
FRITTATA WITH POTATO AND PROSCIUTTO (Serves 6)
- 4 tablespoons olive oil
- 1 (7-ounce) 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
- 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.
~ CookingChannelTV.com ~