Potato Frittata
This tender, cheesy frittata makes a beautiful breakfast or brunch and a simple dinner. Serve it at any temperature!
Servings: 8 people
Ingredients
- 1 pound Yukon gold potatoes (or other waxy potato) thinly sliced
- 2 shallots thinly sliced and separated into rounds
- 3 tablespoons olive oil divided
- 12 large eggs
- 1/2 cup milk or half and half for a richer frittata
- 1/4 teaspoon kosher salt plus more for seasoning potatoes
- 1/4 teaspoon freshly ground black pepper plus more for seasoning potatoes
- 1 teaspoon finely chopped fresh rosemary or fresh thyme, or 1/2 teaspoon dried thyme
- 3 ounces grated Parmesan cheese
- 4 ounces thinly sliced prosciutto coarsely chopped
Instructions
- Preheat oven to 400°F.
- Line a baking sheet with parchment paper. Arrange potato slices in a thin, slightly overlapping layer and scatter shallot rings over the top in an even layer. Drizzle with 2 tablespoons of the olive oil and season lightly with salt and pepper. Bake 20 minutes or until vegetables are cooked through. Remove from oven and set aside.
- Reduce oven temperature to 350˚F.
- In a medium bowl, whisk together eggs, milk, salt, pepper, rosemary and parmesan cheese until well combined; stir in chopped prosciutto; set aside.
- Heat remaining 1 tablespoon olive oil in a 10" cast iron skillet over medium heat and swirl to coat. Layer potato and shallot mixture over the bottom; pour egg mixture over all. Transfer to oven and bake 30-35 minutes, or until the frittata has puffed and the center is set.
- Let cool 10 minutes before slicing in to wedges. Serve.
Nutrition
Calories: 316kcal | Carbohydrates: 13g | Protein: 17g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 299mg | Sodium: 519mg | Potassium: 426mg | Fiber: 1g | Sugar: 2g | Vitamin A: 529IU | Vitamin C: 12mg | Calcium: 187mg | Iron: 2mg
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