Frittata With Potato And Prosciutto Recipes

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POTATO AND PROSCIUTTO FRITTATA



Potato and Prosciutto Frittata image

This versatile and elegant frittata is great for brunch, lunch and light dinners, and can be eaten warm or at room temperature.

Provided by By Bree Hester

Categories     Lunch

Time 25m

Yield 6

Number Of Ingredients 11

1/4 cup olive oil
2 cloves garlic
1 small onion, finely chopped
1 lb fingerling potatoes, cut into coins
1 tablespoon chopped fresh rosemary leaves
2 teaspoons chopped fresh thyme leaves
Salt and pepper
6 slices prosciutto, chopped
12 eggs
1/2 cup milk
1/2 cup grated Parmesan cheese

Steps:

  • Heat oven to 450°F. In 12-inch ovenproof skillet, heat oil over medium heat. Crush garlic cloves, leaving them mostly whole; add in skillet. Cook 2 minutes or until garlic begins to brown. Remove from skillet; discard garlic.
  • In same skillet, place onion, potatoes, rosemary and thyme. Season with salt and pepper. Cook about 12 minutes or until onion is softened and potatoes are almost thoroughly cooked. Stir in prosciutto.
  • In medium bowl, beat eggs and milk with whisk until well blended. Season with additional salt and pepper. Add egg mixture to skillet; slowly move egg mixture around skillet. Transfer skillet to oven.
  • Bake 10 to 12 minutes or until puffy and beginning to brown. Remove from oven; sprinkle cheese over top. Return to oven until cheese is melted. Cut frittata into wedges and serve.

Nutrition Facts : ServingSize 1 Serving

POTATO FRITTATA



Potato Frittata image

In 1975, I took a trip to Spain to visit my nephew who was in the Air Force. While touring the small towns and villages, we could always buy a fresh slice of potato frittata. It was so tasty and filling, I just had to make my own version of it when I returned home!

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 8 servings.

Number Of Ingredients 9

4 medium potatoes, peeled, quartered and sliced
1 cup chopped onion
1 medium green pepper, chopped
1 to 2 tablespoons canola oil
3/4 cup diced fully cooked ham or cooked bulk pork sausage
10 large eggs
1 teaspoon paprika
Salt and pepper to taste
3 slices Velveeta, cut diagonally

Steps:

  • In a 10- or 12-in. skillet, saute potatoes, onion and green pepper in oil until potatoes are tender. Add the meat and heat through. , In a large bowl, whisk the eggs, paprika, salt and pepper. Pour over potato mixture. Do not stir. Cover and cook over medium-low heat for 10-15 minutes or until eggs are nearly set. , Broil 6 in. from the heat for 2 minutes or until top is lightly browned. Arrange cheese slices on top; let stand 5 minutes before serving.

Nutrition Facts : Calories 250 calories, Fat 11g fat (4g saturated fat), Cholesterol 278mg cholesterol, Sodium 349mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 2g fiber), Protein 14g protein.

POTATO AND CHEESE FRITTATA



Potato and Cheese Frittata image

This potato and cheese frittata is great by itself or with some fruit on a Sunday morning.

Provided by DONSSWEETY

Categories     Breakfast and Brunch     Potatoes

Time 40m

Yield 4

Number Of Ingredients 6

2 tablespoons olive oil
2 large russet potatoes, peeled and shredded
1 medium onion, diced
salt and pepper to taste
½ cup shredded Cheddar cheese
4 eggs, beaten

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Heat oil in a 12 inch skillet over medium-high heat. When the skillet is hot, add the potatoes, and fry until crispy and golden, about 15 minutes. Reduce heat to medium, and add onions. Cook, stirring, until softened. Season with salt and pepper. Pour eggs over the potatoes and onions.
  • Place the skillet in the oven for about 10 minutes, or until eggs are firm. Remove from the oven, and sprinkle shredded cheese over the top. Return to the oven for about 5 minutes, or until cheese is melted.

Nutrition Facts : Calories 354.8 calories, Carbohydrate 35.6 g, Cholesterol 204.1 mg, Fat 17.7 g, Fiber 4.4 g, Protein 14.7 g, SaturatedFat 6.2 g, Sodium 286 mg, Sugar 3.2 g

POTATO AND PROSCIUTTO FRITTATA - ITALIAN OMELET



Potato and Prosciutto Frittata - Italian Omelet image

Make and share this Potato and Prosciutto Frittata - Italian Omelet recipe from Food.com.

Provided by PalatablePastime

Categories     Breakfast

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 17

2 tablespoons unsalted butter
1 tablespoon olive oil
1 small onion, minced
1 -2 garlic clove, minced
1 1/2 lbs small red potatoes, scrubbed and finely diced
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 cup chopped portabella mushroom
4 ounces diced prosciutto or 4 ounces diced ham
1/4 teaspoon dried basil
1/4 teaspoon italian seasoning
1 1/2 tablespoons dry nonfat dry milk powder
3 tablespoons light cream
8 large eggs, lightly beaten
salt and black pepper (to taste)
1/4 cup grated parmesan cheese or 1/4 cup asiago cheese
1 cup grated fontina or 1 cup mozzarella cheese

Steps:

  • Preheat oven to 350°F.
  • In a large skillet, melt butter and oil, and cook onion until tender, about 3-5 minutes.
  • Add potatoes, garlic, salt, and pepper, and cook for 10 minutes more, stirring frequently.
  • Add chopped mushrooms, diced prosciutto (or ham), dried basil, and Italian seasoning, and cook for 5-7 minutes more or until potatoes are tender.
  • Allow mixture to cool for 5 minutes.
  • In a small dish, mix together dry milk with light cream until smooth.
  • Add lightly beaten eggs and cream mixture to potatoes, stirring to mix well, and seasoning to taste with salt and pepper.
  • Lightly oil or grease an ovenproof skillet or casserole dish.
  • Pour egg mixture into pan, and bake uncovered in a preheated 350F oven for 25 minutes at 350°F.
  • Remove pan from oven, and sprinkle frittata evenly with grated cheeses.
  • Return to oven and bake for 15 minutes more, or until cheeses are melted and eggs are almost set.
  • Preheat oven broiler to high, and cook frittata for 1-2 minutes more, or until cheese is lightly browned.
  • Allow to cool slightly before slicing and serving.

Nutrition Facts : Calories 374.1, Fat 22.4, SaturatedFat 10.7, Cholesterol 326.7, Sodium 645.5, Carbohydrate 24.3, Fiber 2.9, Sugar 3.5, Protein 19.4

GOAT CHEESE, PROSCIUTTO AND CARAMELIZED ONION FRITTATA



Goat Cheese, Prosciutto and Caramelized Onion Frittata image

Provided by Food Network

Categories     main-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 14

3 large onions
1/4 cup olive oil
1 teaspoon kosher salt
1/4 cup balsamic vinegar or water, optional
8 large eggs
1/4 cup milk
1 teaspoon salt
4 ounces prosciutto di Parma
1 tablespoon butter
1 tablespoon olive oil
2 ounces Parmesan, grated
6 ounces goat cheese, crumbled
1/2 cup caramelized onions
1 tablespoon freshly chopped thyme leaves

Steps:

  • For the Onions:
  • Remove the shoot and base of the onions. Peel off the onion skin and cut the onions from pole to pole.
  • Cut the onion into 1/4-inch slices. Add the olive oil to a large saute pan over medium heat, then add the onions and season with the salt.
  • Cook until the onions begin to wilt, about 30 minutes, stirring every 15 minutes to prevent sticking. Reduce the heat to low and continue to stir every few minutes as the onions reduce in size.
  • If necessary, deglaze the pan with balsamic vinegar or water.
  • Continue cooking until the onions are dark brown. Turn off the heat and scrape up any bits that are stuck to the bottom of the pan. Allow the onions to cool.
  • For the Frittata:
  • Preheat the oven to 350 degrees F.
  • In a small bowl, add the eggs, milk, and salt and mix to combine.
  • Remove the paper from the prosciutto and stack the slices. Chop the prosciutto into 1/2-inch pieces.
  • Add the butter to an oven-safe 10-inch pan over medium heat. Once the butter has melted, add the olive oil and reduce the heat to medium-low.
  • Pour the egg mixture into the pan. When the eggs start to set, about 10 minutes, add the Parmesan and prosciutto. Stir gently and dot the top with the goat cheese.
  • Bake in the preheated oven until the frittata is set and the goat cheese is melted, about 15 to 20 minutes.
  • Remove from the oven and using a rubber spatula, loosen the frittata from the sides of the pan. Slide it onto a cutting board and cut into wedges. Arrange the wedges on a serving platter and top with caramelized onions and thyme leaves before serving.

FRITTATA WITH SORREL, POTATOES AND PROSCIUTTO



Frittata With Sorrel, Potatoes and Prosciutto image

Provided by Moira Hodgson

Categories     brunch, main course

Time 40m

Yield 2 to 3 servings

Number Of Ingredients 9

2 medium potatoes, peeled and diced
1 small onion, chopped
3 tablespoons olive oil
5 eggs
Coarse salt and freshly ground pepper to taste
1 cup sorrel leaves, washed and cut into julienne
1 teaspoon fresh thyme leaves
2 ounces prosciutto, cut into julienne
1 tablespoon fresh basil or tarragon leaves

Steps:

  • Saute the potatoes and the onion in two tablespoons olive oil until the onions are soft and the potatoes lightly browned and cooked through.
  • Beat the eggs together in a bowl and season with salt and pepper. Add the sorrel, thyme and prosciutto and mix together.
  • Preheat broiler. Heat the remaining oil in a skillet or a large omelet pan. Add the potato-onion mixture to the eggs and mix thoroughly.
  • Cook the omelet over moderate heat until the bottom is set. Finish cooking under a hot broiler until the top is puffed but the omelet is still slightly liquid underneath. Sprinkle with basil or tarragon and serve.

Nutrition Facts : @context http, Calories 388, UnsaturatedFat 16 grams, Carbohydrate 30 grams, Fat 22 grams, Fiber 4 grams, Protein 18 grams, SaturatedFat 5 grams, Sodium 674 milligrams, Sugar 3 grams, TransFat 0 grams

SPANISH FRITTATA WITH PROSCIUTTO, POTATOES AND PEAS



Spanish Frittata with Prosciutto, Potatoes and Peas image

Categories     Egg     Potato     Vegetable     Breakfast     Brunch     Bake     Mother's Day     New Year's Day     Dinner     Lunch     Ham     Pea     Spring     Prosciutto     Bon Appétit     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 9

2 tablespoons vegetable oil
1 pound Yukon Gold potatoes, peeled, sliced 1/4 inch thick
8 large eggs
1/4 teaspoon salt
1/4 teaspoon ground black pepper
3 ounces thinly sliced prosciutto, chopped
2/3 cup frozen peas, thawed
2 teaspoons truffle oil
1 tablespoon chopped fresh chives

Steps:

  • Preheat oven to 375°F. Heat vegetable oil in large ovenproof nonstick skillet over medium heat. Add potatoes; cover and cook until tender, stirring occasionally, about 18 minutes. (Can be made 2 hours ahead. Let stand at room temperature.)
  • Remove potatoes from skillet. Scrape out and discard any browned bits from pan. Whisk eggs, salt and pepper in large bowl to blend. Pour eggs into same skillet. Arrange half of potatoes over eggs. Sprinkle half of prosciutto and half of peas over potatoes. Repeat with remaining potatoes, prosciutto and peas. Bake until puffed and set, about 15 minutes. Loosen edges and bottom of frittata with flexible spatula; slide out onto plate. Drizzle with truffle oil. Sprinkle with chives and serve.

POTATO AND BOURSIN FRITTATA



Potato and Boursin Frittata image

This is from Gourmet. Great for Brunch! Would also be good with sliced smoked salmon as a garnish or topper or even prosciutto.

Provided by Little Suzy Homemak

Categories     Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

8 large eggs
1/4 teaspoon salt
1/2 teaspoon pepper
1/4 cup olive oil
2 cups frozen hash brown potatoes
1 bunch green onion, chopped (2 cups)
1 (5 ounce) package chilled boursin cheese (garlic-herb)

Steps:

  • Put oven rack in middle postiton and preheat oven to 375 degrees F.
  • Whisk together eggs, salt and pepper until just combined.
  • Heat oil in and ovenproof 9-10 inch nonstick skillet over high heat until very hot but not smoking. Add potatoes and green onions to oil, stirring once, then cover and cook until beginning to brown, about 4 minutes. Stir potato mixture once, then cover and cook 3 minutes more.
  • Pour beaten eddgs evenly over potato mixture and crumble cheese over eggs. Transfer skillet to oven and bake frittata, uncovered, until set and just cooked through, about 15 minutes. Invert a plate over skillet and, holding them together with oven mitts, invert frittata onto plate and serve immediately.

Nutrition Facts : Calories 362.7, Fat 24.2, SaturatedFat 5.2, Cholesterol 423, Sodium 313.6, Carbohydrate 21.8, Fiber 2.3, Sugar 1.5, Protein 15.3

POTATO AND VEGETABLE FRITTATA



Potato and Vegetable Frittata image

This is an easy and filling supper dish, good with cooked greens or a tossed salad and some sprouted grain bread. Almost any vegetables can go into the mix; just make sure they're all cut up before you begin, and add the longest cooking ones first.

Provided by PSPINRAD

Categories     100+ Breakfast and Brunch Recipes     Eggs     Frittata Recipes

Time 25m

Yield 2

Number Of Ingredients 15

1 teaspoon olive oil
½ cup chopped onion
1 clove garlic, minced
½ cup diced green bell pepper
1 zucchini, halved lengthwise and cut in 1/4 inch slices
2 cups cooked and diced potatoes
1 cup chopped fresh tomato
2 tablespoons black olives
4 eggs
salt and pepper to taste
¼ teaspoon dried oregano
1 pinch cayenne pepper
½ small tomato, sliced
¼ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese

Steps:

  • Preheat the broiler on your oven.
  • In a frying pan with an ovenproof handle heat the oil and saute onion, garlic and green bell pepper over a low heat. Saute until vegetables are just tender but not browned. Add the zucchini and continue cooking, stirring occasionally, until crisp-tender. Add the potatoes, stir well to combine, and continue cooking, stirring frequently, until the potatoes are heated through and starting to stick to the pan.
  • Then add the tomatoes and black olives, stirring well to combine with the other ingredients, and cook just until the tomatoes have begun giving up their juice.
  • Beat the eggs with the salt, pepper, oregano, and cayenne. When all the vegetables are cooked, pour the eggs over them
  • Arrange the tomato slices over the top of the eggs, and sprinkle the mozzarella and Parmesan cheeses over the tomato slices. Cook gently over low heat until the eggs are almost set (they'll be firm around the edges and a bit runny in the middle).
  • Slip the pan under the broiler for a minute or two, until the eggs are fully set and the cheese has melted and begun to brown. Cut into wedges and serve.

Nutrition Facts : Calories 454.5 calories, Carbohydrate 44.5 g, Cholesterol 394.1 mg, Fat 20.6 g, Fiber 6.7 g, Protein 26 g, SaturatedFat 7.7 g, Sodium 517.3 mg, Sugar 9.5 g

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