Best 6 Potato Frittata With Prosciutto And Gruyere Recipes

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**Potato Frittata with Prosciutto and Gruyere: A Savory and Satisfying Dish**

Indulge in the delightful flavors of potato frittata, a classic Italian dish that combines the rustic charm of potatoes, the savory richness of prosciutto, and the nutty complexity of Gruyere cheese. This delectable dish is not only easy to prepare but also versatile enough to be enjoyed for breakfast, brunch, lunch, or dinner. Discover the art of crafting this culinary masterpiece with our collection of carefully curated recipes. From traditional variations to innovative twists, let your taste buds embark on a journey of culinary delight as you explore the diverse world of potato frittatas. Whether you prefer a classic combination of ingredients or crave something more adventurous, our recipes offer a range of options to tantalize your palate.

Check out the recipes below so you can choose the best recipe for yourself!

FRITTATA WITH POTATO AND PROSCIUTTO



Frittata with Potato and Prosciutto image

Provided by Giada De Laurentiis

Categories     main-dish

Time 47m

Yield 6 servings

Number Of Ingredients 12

4 tablespoons olive oil
1 (7-ounce) potato, peeled, cut into 1/4-inch cubes
1/2 onion, chopped
2 garlic cloves, minced
Salt and freshly ground black pepper
6 large eggs
1/4 cup heavy cream
1/4 cup grated Parmesan
2 ounces sliced prosciutto, coarsely chopped
2 tablespoons chopped fresh basil leaves
1 baguette, cut into 8 pieces
1/4 cup unsalted butter

Steps:

  • 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.

POTATO BASIL FRITTATA



Potato Basil Frittata image

Provided by Ina Garten

Time 1h20m

Yield 8 servings

Number Of Ingredients 10

8 tablespoons (1 stick) unsalted butter, divided
2 cups peeled and 1/2-inch diced boiling potatoes (4 potatoes)
8 extra-large eggs
15 ounces ricotta cheese
3/4 pound Gruyere cheese, grated
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup chopped fresh basil leaves
1/3 cup flour
3/4 teaspoon baking powder

Steps:

  • Heat the oven to 350 degrees F.
  • Melt 3 tablespoons of butter in a 10-inch ovenproof omelet pan over medium-low heat. Add the potatoes and fry them until cooked through, turning often, about 10 to 15 minutes. Melt the remaining 5 tablespoons of butter in a small dish in the microwave.
  • Meanwhile, whisk the eggs, then stir in the ricotta, Gruyere, melted butter, salt, pepper, and basil. Sprinkle on the flour and baking powder and stir into the egg mixture.
  • Pour the egg mixture over the potatoes and place the pan in the center of the oven. Bake the frittata until it is browned and puffed, 50 minutes to 1 hour. It will be rounded and firm in the middle and a knife inserted in the frittata should come out clean. Serve hot.

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 FRITTATA WITH PROSCIUTTO AND GRUYERE



Potato Frittata With Prosciutto and Gruyere image

Make and share this Potato Frittata With Prosciutto and Gruyere recipe from Food.com.

Provided by KathyP53

Categories     Breakfast

Time 40m

Yield 10 serving(s)

Number Of Ingredients 9

1 dozen large egg
2 tablespoons water
salt
fresh ground black pepper
1 cup of shredded gruyere cheese (4 oz.)
4 ounces prosciutto, sliced 1/4-inch thick and cut into 1/4-inch dice
1/4 cup olive oil
1 lb yukon gold potato, peeled and cut into 1/2-inch dice
2 green onions, thinly sliced

Steps:

  • Preheat oven to 375 degrees.
  • Beat eggs with water in large bowl. Season with 3/4 tsp salt and 1/2 tsp pepper. Beat in Gruyere and porsciutto.
  • Heat olive oil in a large, nonstick, ovenproof skillet. Add potatoes and cook over moderately high heat, stirring occasionally, until tender and golden brown, about 7 minutes. Add the green onions and cook for 1 minute. Stir the egg mixture and add to the skillet. Stir to distribute the potatoes. Cook until the bottom is just set, about 3 minutes; lift the frittata to allow the uncooked eggs to seep underneath.
  • Bake the frittata for about 10 minutes, until nearly set in the center.
  • Preheat the broiler. Broil the frittata 8" from the heat for 1 minute, until the top is just beginning to brown. Cut the frittata into wedges and serve hot ot room temperature.
  • Can keep unmolded frittata at room temperature for 4 hours.

Nutrition Facts : Calories 210.4, Fat 14.2, SaturatedFat 4.4, Cholesterol 235.2, Sodium 112.7, Carbohydrate 9.8, Fiber 0.9, Sugar 0.9, Protein 10.8

POTATO FRITTATA WITH PROSCIUTTO AND GRUYÈRE



POTATO FRITTATA WITH PROSCIUTTO AND GRUYÈRE image

Categories     Egg     Breakfast

Number Of Ingredients 8

1 dozen large eggs
2 tablespoons water
Salt and freshly ground pepper
1 packed cup shredded Gruyère
4 ounces prosciutto, sliced 1/4 inch thick and cut into 1/4-inch dice
1/4 cup extra-virgin olive oil
1 pound Yukon Gold potatoes, peeled and cut into 1/2-inch dice
2 scallions, thinly sliced

Steps:

  • 1. Preheat the oven to 375°. In a bowl, beat the eggs with the water and season with 3/4 teaspoon of salt and 1/2 teaspoon of pepper. Beat in the Gruyère and prosciutto. 2. Heat the olive oil in a large, nonstick ovenproof skillet. Add the potatoes and cook over moderately high heat, stirring occasionally, until tender and golden brown, about 7 minutes. Add the scallions and cook for 1 minute. Stir the egg mixture and add to the skillet. Stir to distribute the potatoes. Cook until the bottom is just set, about 3 minutes; lift the frittata to allow the uncooked eggs to seep underneath. 3. Bake the frittata for about 10 minutes, until nearly set in the center. 4. Preheat the broiler. Broil the frittata 8 inches from the heat for 1 minute, until the top is just beginning to brown. Cut the frittata into wedges and serve hot or at room temperature. MAKE AHEAD The unmolded frittata can be kept at room temperature for 4 hours.

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.

Tips:

  • Use high-quality ingredients: The fresher and tastier your ingredients, the better your frittata will be. Look for organic, locally-sourced produce and high-quality cheese and prosciutto.
  • Don't overcrowd the pan: When cooking the frittata, make sure not to crowd the pan with too many ingredients. This will prevent the frittata from cooking evenly and will make it difficult to flip.
  • Cook the frittata on low heat: Cooking the frittata on low heat will help to prevent the bottom from burning while allowing the center to cook through.
  • Flip the frittata carefully: When it's time to flip the frittata, be careful not to break it. Use a large spatula and gently slide it under the frittata before flipping it over.
  • Let the frittata rest before serving: Once the frittata is cooked, let it rest for a few minutes before serving. This will help the frittata to set and will make it easier to slice.

Conclusion:

Potato frittata with prosciutto and Gruyère is a delicious and versatile dish that can be served for breakfast, lunch, or dinner. It's also a great way to use up leftover potatoes and cheese. With a few simple tips, you can make a perfect frittata every time. So next time you're looking for a quick and easy meal, give this recipe a try. You won't be disappointed!

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