Frittata with Potato and Prosciutto
Show: Everyday Italian
Episode: Weekend Lunch
Rate This RecipeRead users' reviews (71)
- Recipe categories: Meat, Dairy, Eggs, Cheese, Vegetables, Potato,
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Average Rating:
Total Reviews: 71
Showing 1-10 of 71
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By foodie715
staten island, NY
on September 24, 2012
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This was delicious! I was making this as lunch for four people so I increased eggs to (8 and 1/2c cheese and cream each but other than that I followed recipe and it was a huge hit!
By laureneheller_1...
Chicago, IL
on December 10, 2011
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This was SO tasty! I used a shallot instead of onions and garlic, which added a subtle onion flavor. Also, the shallots got a little crispy while I was sauteing the potatoes, which added a nice flavor and texture. I used leftover rosemary roasted potatoes - what a perfect use for these leftovers! Perfect on its own, but I will try it as a breakfast sandwich next time!
By areda_5153225
New York, NY
on June 22, 2011
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I skipped the sandwich part and just served wedges. I also used red potatoes with the skin on for added color. This recipe was great and went as fast as I could put them out. Will definitely make it again.
By N_Westfall
New York, NY
on June 08, 2011
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This recipe is so easy and delicious. And the fact that it is a breakfast sandwich makes it seem like you spent more time than you did on it. Love it!
By brooke.jordan_8...
Minneapolis, MN
on May 06, 2011
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Really delicious and easy. the sandwich component of this makes it really convenient. I will make this again
By neenad_10041340
Rockville, MD
on March 29, 2011
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I use turkey bacon in place of the prosciutto and it's delicious!
By crtt63973851
Taunton, MA
on December 17, 2009
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I just purchased a new frittata pan from William-Sonoma and broke it in with this recipe. Turned out fantastic. The frittata is packed with flavor. I got the recipe from Giada's "Everyday Italian" cookbook, which is slightly different from the website recipe. The book didn't call for the bread, it used more potato and whipping cream instead of heavy cream. The only variation I made was to cut back a bit on the diced potato and saute some sliced crimini mushrooms with the onion. Highly recommended addition. This is definately a repeat recipe.
By dinamonty
Agawam, MA
on August 23, 2009
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Super-easy, not too many ingredients=inexpensive, and packed with flavor (I was pleasantly surprised. Need I say more? Will make again & again! Thanks for this recipe...definitely a keeper!
By bellenuitetoile
Edina, MN
on July 19, 2009
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Made this for my boyfriend yesterday morning. I doubled the amount of prosciutto since he & I both are meat lovers and didn't add any salt or pepper since prosciutto is salty enough. We both loved it and even ate the leftovers in the pan without baguette! Like a few other users, I used a greased baking dish since I didn't have a nonstick skillet, worked just fine and I cut portions out of the dish. I think I'd reduce the potato, or cut it smaller next time- because it felt like a lot of potato.
By mmkuhl_5891764
Athens, GA
on June 20, 2009
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This sandwich is absolutely wonderful! The flavor combination is perfect- the prosciutto, potato, parmesan, and basil work so well together. I added a slice of fresh tomato to the sandwich to balance the richness of the frittata. I'll definitely make this again!