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Potato and Prosciutto Frittata
Potato and Prosciutto Frittata
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Prep Time:
10 minutes
Total Time:
25 minutes
Versatile and elegant frittata, perfect for any day, any time. Enjoy warm or at room temp.
Ingredients:
  • 1/4 cup olive oil
  • 2 cloves garlic
  • 1 small onion, finely chopped
  • 1 lb fingerling potatoes, cut into coins
  • 1 tablespoon chopped fresh rosemary leaves
  • 2 teaspoons chopped fresh thyme leaves
  • Salt and pepper
  • 6 slices prosciutto, chopped
  • 12 eggs
  • 1/2 cup milk
  • 1/2 cup grated Parmesan cheese
Instructions:
  • Preheat your oven to 450°F. Heat oil in a 12-inch ovenproof skillet over medium heat. Crush garlic cloves, leaving them mostly whole, and add them to the skillet. Cook for 2 minutes until the garlic starts to brown. Remove and discard the garlic.
  • In the same skillet, combine onion, potatoes, rosemary, and thyme, then season with salt and pepper. Cook for about 12 minutes until the onion is softened and the potatoes are almost fully cooked. Add in the prosciutto and mix well.
  • In a medium bowl, vigorously whisk together eggs and milk until fully combined. Season with extra salt and pepper to taste. Pour the egg mixture into the skillet and gently swirl it around. Place the skillet in the oven.
  • Bake for 10 to 12 minutes until puffy and lightly browned. Sprinkle cheese over the top and bake until melted. Slice frittata into wedges and enjoy!

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