FRITTATA WITH SORREL, POTATOES AND PROSCIUTTO

Frittata With Sorrel, Potatoes and Prosciutto image

Provided by Moira Hodgson

Time 40m

Yield 2 to 3 servings

Number Of Ingredients 9

Ingredients

2 medium potatoes, peeled and diced
1 small onion, chopped
3 tablespoons olive oil
5 eggs
Coarse salt and freshly ground pepper to taste
1 cup sorrel leaves, washed and cut into julienne
1 teaspoon fresh thyme leaves
2 ounces prosciutto, cut into julienne
1 tablespoon fresh basil or tarragon leaves

Steps:

Saute the potatoes and the onion in two tablespoons olive oil until the onions are soft and the potatoes lightly browned and cooked through.
Beat the eggs together in a bowl and season with salt and pepper. Add the sorrel, thyme and prosciutto and mix together.
Preheat broiler. Heat the remaining oil in a skillet or a large omelet pan. Add the potato-onion mixture to the eggs and mix thoroughly.
Cook the omelet over moderate heat until the bottom is set. Finish cooking under a hot broiler until the top is puffed but the omelet is still slightly liquid underneath. Sprinkle with basil or tarragon and serve.

Nutrition Facts : @context http, Calories 388, UnsaturatedFat 16 grams, Carbohydrate 30 grams, Fat 22 grams, Fiber 4 grams, Protein 18 grams, SaturatedFat 5 grams, Sodium 674 milligrams, Sugar 3 grams, TransFat 0 grams