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
  1. 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.
  2. 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.
  3. Add cooked potatoes, season with salt and pepper, and sauté for 3 minutes. Reduce heat to medium-low.
  4. Add chives and parsley and stir to combine.
  5. In a large bowl, whisk together eggs and season with salt and pepper.
  6. 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.
  7. Sprinkle prosciutto and ciliegine on top. Broil for 5-7 minutes or until cheese is melted.
  8. 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.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/prosciutto-caramelized-onion-and-potato-frittata/