Frittata with Potato and Prosciutto

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Weekend Lunch

Rated: 5 stars out of 5Rate itRead users' reviews (73)

RECIPE
COMMENTS & REVIEWS(73)

Cook Time:
27 min
Level:
Easy
Yield:
6 servings

Times:

Prep: 20 min
Inactive Prep: --
Cook: 27 min
Total:: 47 min

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Ingredients

4 tablespoons olive oil
1 (7-ounce) potato, peeled, cut into 1/4-inch cubes
1/2 onion, chopped
2 garlic cloves, minced
Salt and freshly ground black pepper
6 large eggs
1/4 cup heavy cream
1/4 cup grated Parmesan
2 ounces sliced prosciutto, coarsely chopped
2 tablespoons chopped fresh basil leaves
1 baguette, cut into 8 pieces
1/4 cup unsalted butter

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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Comments & Reviews

recipe Frittata with Potato and Prosciutto
SCOTT Taunton, MA 12-17-2009
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Easy and Flavorful
Rated: 5 stars out of 5

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. Read more
recipe Frittata with Potato and Prosciutto
Dina Agawam, MA 08-23-2009
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Excellent
Rated: 5 stars out of 5

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!Read more
recipe Frittata with Potato and Prosciutto
Steph Edina, MN 07-19-2009
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Great weekend breakfast!
Rated: 5 stars out of 5

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.Read more
recipe Frittata with Potato and Prosciutto
Myndi Athens, GA 06-20-2009
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Delicious
Rated: 5 stars out of 5

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! Read more
recipe Frittata with Potato and Prosciutto
Janet St. George, UT 09-24-2008
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Quick & Easy
Rated: 4 stars out of 5

My family liked this dish but didn't think it was anything special. I used ham instead of the prosciutto since I had a... little on hand and we really like it better anyway. I would definitely recommend using a non-stick skillet for this dish, however, since I had quite a hard time getting it out of the pan in one piece.Read more
recipe Frittata with Potato and Prosciutto
B Vienna, VA 04-12-2008
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This is excellent!
Rated: 5 stars out of 5

I didn't have a cast iron pan so I just used a baking dish and put it in the oven to cook through. I had to adjust the... timing of course. Came out beautifully! Nice colors and presentation. I added some Emeril's Essence and cajun seasoning for extra flavor and kick to the potatoes and then added to the egg mixture. I want to make it over and over again.Read more