- 2 tablespoons olive oil
- Â˝ onion, chopped
- 1 (15-ounce) potato, peeled and cut into Â˝-inchÂ cubes
- 1 garlic clove, minced
- ÂĽ teaspoon salt
- ÂĽ teaspoon freshly ground black pepper
- 6 large eggs
- ÂĽ cup whipping cream
- ÂĽ cup grated Parmesan cheese
- 2 ounces thinly sliced prosciutto, coarsely chopped
- 2 tablespoons chopped fresh basil
Itâ€™s very European to use potatoes in omelets, tarts, andÂ frittatasâ€”even on pizzas. The key is to use small cubes ofÂ potato, as here, or very thin slices. You donâ€™t want to beÂ biting into a whole mouthful of starch, and you wantÂ your potatoes to cook through in a reasonable amount ofÂ time.
- In A 9Â˝-Inch-Diameter nonstick ovenproof skillet, heatÂ the oil over a medium flame. Add the onion and sautĂ©Â until translucent, about 4 minutes. Add the potato, garlic,Â salt, and pepper, and sautĂ© over medium-low heat untilÂ the potato is tender and golden, about 15 minutes.
- Preheat the broiler. In a medium bowl, whisk the eggs,Â cream, Parmesan cheese, prosciutto, and basil to blend.
- Stir the egg mixture into the potato mixture in theÂ skillet. Cover and cook over medium-low heat until theÂ egg mixture is almost set but the top is still runny, aboutÂ 2 minutes. Place the skillet under the broiler and broilÂ until the top is set and golden brown, about 4 minutes.
- Using a rubber spatula, loosen the frittata from theÂ skillet and slide it onto a plate. Cut the frittata intoÂ wedges and serve.