Frittata with Potato and Prosciutto

Name: Frittata with Potato and Prosciutto
Yield: 6 side-dish servings
Ingredients: 2 tablespoons olive oil; 1/2 onion, chopped; 1 (15-ounce) potato, peeled and cut into 1/2-inch cubes; 1 garlic clove, minced; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 6 large eggs; 1/4 cup whipping cream; 1/4 cup grated Parmesan cheese; 2 ounces thinly sliced prosciutto, coarsely chopped; 2 tablespoons chopped fresh basil

December 9, 2011

It’s very European to use potatoes in omelets, tarts, and frittatas—even on pizzas. The key is to use small cubes of potato, as here, or very thin slices. You don’t want to be biting into a whole mouthful of starch, and you want your potatoes to cook through in a reasonable amount of time.

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