Ingredients Jump to Instructions ↓

  1. 4 tablespoons olive oil

  2. 1 (7-ounce) potato , peeled, cut into 1/4-inch cubes

  3. 1/2 onion , chopped

  4. 2 garlic cloves, minced Salt and freshly ground black pepper

  5. 6 large eggs

  6. 1/4 cup heavy cream

  7. 1/4 cup grated Parmesan

  8. 2 ounces sliced prosciutto , coarsely chopped

  9. 2 tablespoons chopped fresh basil leaves

  10. 1 baguette , cut into 8 pieces 1/4 cup unsalted butter

Instructions Jump to Ingredients ↑

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


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