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1
Heat the oil in a heavy 9 1/2-inch-diameter skillet over medium heat.
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2
Add the potato, onion, and garlic.
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3
Season the potato mixture with salt and pepper, to taste.
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4
Saute over medium-low heat until the potato is golden and crisp on the outside, tender inside, about 7 to 10 minutes.
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5
Preheat the broiler.
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6
Whisk the eggs, cream, Parmesan, prosciutto, and basil in a medium bowl to blend.
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7
Stir the egg mixture into the potato mixture in the skillet.
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8
Cook over medium-low heat until the egg mixture is almost set but the top is still loose, about 3 minutes.
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9
Place the skillet under the broiler.
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10
Broil until the top is set and golden brown, about 4 minutes.
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11
Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a cutting board.
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12
Cut the frittata into 12 wedges.
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13
Split open each bread piece.
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14
Toast the bread on a grill pan until golden.
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15
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.
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16
Butter the cut sides of the toasted bread.
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17
Arrange a frittata wedge on each bottom piece of bread.
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18
Cover with the bread tops and serve.
