One frittata, two frittata. For our second frittata this week, and the final recipe from my Cookbook of the Week: Everyday Italian by Giada De Laurentiis, we enjoyed this Frittata with Potato and Prosciutto as a quick and easy breakfast-for-dinner. Between this frittata and the one we enjoyed last weekend, Frittata with Asparagus, Tomato, and Fontina, you could very easily prepare both when serving guests and satisfy both the veggie-lovers, and the meat & potatoes fans all at once.
Frittata with Potato and Prosciutto
Credit: Everyday Italian by Giada De Laurentiis
Ingredients:
2 tablespoons olive oil
½ onion, chopped
1 (15-ounce) potato, peeled and cut into ½-inch cubes
1 garlic clove, minced
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
6 large eggs
¼ cup whipping cream
¼ cup grated Parmesan cheese
2 ounces thinly sliced prosciutto, coarsely chopped
2 tablespoons chopped fresh basil
Directions:
In a 9 ½-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.
Nik Campos
I should definitely make this! Thanks for sharing the recipe!
mandyjoy
You're most welcome. Thanks for reading!
Grace
This looks amazing; I think I know what to make next week. I like how you show pictures for each step. Great idea, thanks for the post!! :)
mandyjoy
Thanks so much, I hope you enjoy it! Thanks for reading! Looking forward to continuing to follow your blog. :)