Frittata with Potato and Prosciutto

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Picture of Frittata with Potato and Prosciutto Recipe 1 Video | Photo: Frittata with Potato and Prosciutto Recipe
Rated 5 stars out of 5
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Total Time:
47 min
Prep
20 min
Cook
27 min
Yield:
6 servings
Level:
Easy
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Ingredients

Directions

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.

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Newest Ratings and Reviews

Read all 71 reviews

  • 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!

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  • 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!

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  • 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.

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