Frittata with Potato and Prosciutto Recipe

Name: Frittata with Potato and Prosciutto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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

627

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 tablespoons olive oil, 1 (7-ounce) potato, peeled, cut into 1/4-inch cubes, 1/2 onion, chopped, 2 garlic cloves, minced, and more.

Yes, Frittata with Potato and Prosciutto falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Frittata with Potato and Prosciutto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions