Potato and Prosciutto Frittata Italian Omelet
Elevate your brunch game with this Potato and Prosciutto Frittata, an authentic Italian omelet that's as flavorful as it is versatile. Featuring tender slices of golden potatoes, savory prosciutto, and a rich blend of eggs, Parmesan cheese, and fresh herbs like parsley and basil, this dish offers a delightful harmony of textures and flavors. Cooked to perfection on the stovetop and finished under the broiler for a beautifully golden, puffed top, this frittata is both elegant and comforting. Ideal for a weekend breakfast or a light dinner, it’s quick to prepare, taking just 40 minutes from start to finish. Serve it warm or at room temperature, garnished with a sprinkle of Parmesan or fresh parsley, for a dish that’s sure to impress your guests and family alike. Perfect for those seeking an easy and delicious Italian-inspired recipe!
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Recipe Information
Ingredients
- 2 medium Potatoes (Yukon Gold or similar type)
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 1 small Yellow onion (finely chopped)
- 2 cloves Garlic (minced)
- 8 Eggs
- 0.25 cup Whole milk
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (chopped)
- 1 tablespoon Fresh basil (chopped)
- 0.33 cup Grated Parmesan cheese
- 4 slices Prosciutto (thinly sliced)
Instructions
Peel the potatoes and slice them thinly (about 1/4 inch thick).
Heat 1 tablespoon of olive oil in an oven-safe, nonstick skillet over medium heat. Add the potato slices and cook them for about 5-7 minutes, flipping occasionally, until tender and lightly golden. Set aside on a plate.
In the same skillet, reduce the heat to medium-low and add 1 tablespoon of olive oil with the butter. Add the chopped onion and cook for 3-4 minutes, stirring frequently, until softened. Add the minced garlic and cook for another minute.
In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, parsley, basil, and Parmesan cheese until well combined.
Return the potatoes to the skillet and spread them evenly over the bottom. Tear the prosciutto slices into smaller pieces and distribute them evenly over the potatoes and onions.
Pour the egg mixture over the potatoes, prosciutto, and onions. Use a spatula to slightly lift the edges of the frittata and allow the egg mixture to flow underneath.
Cook the frittata over medium-low heat for about 6-8 minutes or until the edges are set but the center is still slightly runny.
Preheat your oven's broiler. Transfer the skillet to the oven and broil the frittata for 2-4 minutes, keeping a close eye on it, until the top is puffed and golden.
Carefully remove the skillet from the oven and let the frittata cool for a few minutes. Use a spatula to loosen it from the skillet and transfer to a cutting board or serving plate.
Slice into wedges and serve warm or at room temperature. Garnish with additional parsley or Parmesan cheese if desired.
Nutrition Facts
Calories |
1641 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.4 g | 139% | |
| Saturated Fat | 38.5 g | 192% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1633 mg | 544% | |
| Sodium | 5754 mg | 250% | |
| Total Carbohydrate | 69.3 g | 25% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 10.0 g | ||
| Protein | 99.0 g | 198% | |
| Vitamin D | 8.9 mcg | 44% | |
| Calcium | 670 mg | 52% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 2653 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
