Potato and prosciutto frittata is a classic Italian dish that is perfect for a quick and easy meal. It is made with eggs, potatoes, prosciutto, and cheese, and can be served for breakfast, lunch, or dinner. The frittata is a versatile dish that can be customized to your liking, and there are many different variations on the recipe. In this article, we will explore some of the best recipes for potato and prosciutto frittata, so you can find the perfect one to suit your taste. We will also provide tips on how to make the perfect frittata, and how to store and reheat it. So, if you are looking for a delicious and easy recipe for potato and prosciutto frittata, you are in the right place. Get ready to tantalize your taste buds and enjoy this classic Italian dish!
Let's cook with our recipes!
FRITTATA WITH POTATO AND PROSCIUTTO
Provided by Giada De Laurentiis
Categories main-dish
Time 47m
Yield 6 servings
Number Of Ingredients 12
Steps:
- 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.
POTATO AND PROSCIUTTO FRITTATA
This versatile and elegant frittata is great for brunch, lunch and light dinners, and can be eaten warm or at room temperature.
Provided by By Bree Hester
Categories Lunch
Time 25m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 450°F. In 12-inch ovenproof skillet, heat oil over medium heat. Crush garlic cloves, leaving them mostly whole; add in skillet. Cook 2 minutes or until garlic begins to brown. Remove from skillet; discard garlic.
- In same skillet, place onion, potatoes, rosemary and thyme. Season with salt and pepper. Cook about 12 minutes or until onion is softened and potatoes are almost thoroughly cooked. Stir in prosciutto.
- In medium bowl, beat eggs and milk with whisk until well blended. Season with additional salt and pepper. Add egg mixture to skillet; slowly move egg mixture around skillet. Transfer skillet to oven.
- Bake 10 to 12 minutes or until puffy and beginning to brown. Remove from oven; sprinkle cheese over top. Return to oven until cheese is melted. Cut frittata into wedges and serve.
Nutrition Facts : ServingSize 1 Serving
POTATO FRITTATA WITH PROSCIUTTO AND GRUYERE
Categories Potato Quick & Easy
Number Of Ingredients 8
Steps:
- DIRECTIONS Preheat the oven to 375°. In a bowl, beat the eggs with the water and season with 3/4 teaspoon of salt and 1/2 teaspoon of pepper. Beat in the Gruyère and prosciutto. Heat the olive oil in a large, nonstick ovenproof skillet. Add the potatoes and cook over moderately high heat, stirring occasionally, until tender and golden brown, about 7 minutes. Add the scallions and cook for 1 minute. Stir the egg mixture and add to the skillet. Stir to distribute the potatoes. Cook until the bottom is just set, about 3 minutes; lift the frittata to allow the uncooked eggs to seep underneath. Bake the frittata for about 10 minutes, until nearly set in the center. Preheat the broiler. Broil the frittata 8 inches from the heat for 1 minute, until the top is just beginning to brown. Cut the frittata into wedges and serve hot or at room temperature.
Tips:
- Use high-quality ingredients. Fresh, flavorful produce and meats will make your frittata sing.
- Don't overcrowd the pan. If you add too much filling, the frittata will be difficult to cook through and may not hold together.
- Cook the frittata slowly over low heat. This will help it cook evenly and prevent it from burning.
- Let the frittata cool slightly before serving. This will make it easier to slice and eat.
- Serve the frittata with your favorite sides. A simple green salad, roasted vegetables, or fruit is a great option.
Conclusion:
Potato and prosciutto frittata is a delicious and versatile dish that can be served for breakfast, lunch, or dinner. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy meal, give this frittata a try. You won't be disappointed!
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