FRITTATA WITH POTATO AND PROSCIUTTO

FRITTATA WITH POTATO AND PROSCIUTTO image

Categories Egg

Yield 6 side-dish servings

Number Of Ingredients 11

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2 tablespoons olive oil
1/2 onion, chopped
1 (15-ounce) potato, peeled and cut into 1/2-inch cubes
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 large eggs
1/4 cup whipping cream
1/4 cup grated Parmesan cheese
2 ounces thinly sliced prosciutto, coarsely chopped
2 tablespoons chopped fresh basil

Steps:

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, 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.