Frittata With Sorrel, Potatoes and Prosciutto

1. 1

   Saute the potatoes and the onion in two tablespoons olive oil until the onions are soft and the potatoes lightly browned and cooked through.

2. 2

   Beat the eggs together in a bowl and season with salt and pepper.

3. 3

   Add the sorrel, thyme and prosciutto and mix together.

4. 4

   Preheat broiler.

5. 5

   Heat the remaining oil in a skillet or a large omelet pan.

6. 6

   Add the potato-onion mixture to the eggs and mix thoroughly.

7. 7

   Cook the omelet over moderate heat until the bottom is set.

8. 8

   Finish cooking under a hot broiler until the top is puffed but the omelet is still slightly liquid underneath.

9. 9

   Sprinkle with basil or tarragon and serve.

No nutritional information available.

No additional tips available.