Foodie Fave: Prosciutto, Caramelized Onion and Potato Frittata

You know how sometimes you just scroll around the internet of things and end up on some awesome site? I was doing this is a little while back and ended up on a beautiful foodie site called Two of a Kind. As I was reading about the author, Alison, I realized I had actually worked with her a little while back! #SmallWorld. It’s a pretty cool feeling when you discover another side of someone, this one being a mutual passion – fooood.

So, as we like to do every month, we’re featuring Two of a Kind as our Foodie Fav! Alison’s latest frittata – prosciutto, caramelized onion, and potato looks divine. We can’t wait to dig in!

  • 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

Fill a small pot with water and add the potatoes, cover and bring to a boil. 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.

Heat olive oil and butter in a 9″ oven-safe fry pan over medium-high heat. Add onions and cook until caramelized, 8-10 minutes. Add the cooked potatoes, season with salt and pepper, and sauté for 3 minutes. Reduce heat to medium-low and add the chives and parsley, stirring to combine.

In a large bowl, whisk together eggs and season with salt and pepper. Add eggs to a 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. Sprinkle prosciutto and ciliegine on top. Move to the broiler for 5-7 minutes or until cheese is melted. Remove from oven and slide the frittata onto a cutting board or serving platter. Top with more chives, cut into wedges and serve warm.

Prosciutto-Caramelized-Onion-and-Potato-Frittata

Happy Eating, XO.

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