In the mood for breakfast food? When a bowl of cereal or waffles just won’t do, whip up this potato frittata studded with fresh mozzarella and prosciutto. It’s flavorful, filling and fit to eat any time of the day.
Serve this potato frittata hot out of the oven with a green salad and some crusty bread. Or cut it into wedges and wrap each piece in foil for a healthy meal on the go. For an extra kick, you can drizzle the frittata with your favorite hot sauce, although I think it’s perfect as is.
Recipe adapted from Stasty.
Prosciutto, Caramelized Onion and Potato Frittata
Makes 1 9" frittata
Ingredients
- ¾ pound Dutch yellow potatoes
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 small yellow onion, halved and thinly sliced
- sea salt and freshly ground black pepper, to taste
- ¼ cup chopped fresh chives, plus more for garnish
- 2 tablespoons chopped fresh parsley
- 6 large eggs
- 3 slices prosciutto
- 6 ciliegine (small mozzarella balls), quartered
Instructions
- Fill a small pot with water. Add potatoes, cover and bring to a boil. Then reduce heat and simmer until potatoes are easily pierced with the tip of a knife, about 8 minutes. Drain; when potatoes are cool enough to handle, remove and discard skins and slice into ¼" rounds.
- Heat olive oil and butter in a 9" oven-safe fry pan over medium-high heat. Add onion and cook until caramelized, 8-10 minutes.
- Add cooked potatoes, season with salt and pepper, and sauté for 3 minutes. Reduce heat to medium-low.
- Add chives and parsley and stir to combine.
- In a large bowl, whisk together eggs and season with salt and pepper.
- Add eggs to fry pan and cook, gently stirring the mixture constantly with a silicone spatula for about 15 seconds. Smooth the top and cook until the bottom is golden brown and the top is slightly set, 4-5 minutes.
- Sprinkle prosciutto and ciliegine on top. Broil for 5-7 minutes or until cheese is melted.
- Remove from the oven and slide the frittata onto a cutting board or serving platter. Top with more chives, cut into wedges and serve warm.
[…] as we like to do every month, we’re featuring Two of a Kind as our Foodie Fav! Alison’s latest frittata – prosciutto, caramelized onion, and potato looks divine. We can’t wait to dig […]