FRITTATA WITH SORREL, POTATOES AND PROSCIUTTO
Provided by Moira Hodgson
Categories brunch, main course
Time 40m
Yield 2 to 3 servings
Number Of Ingredients 9
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
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Eisha Westlife
[email protected]I've never made a frittata before, but this recipe was easy to follow and turned out great. I'll definitely be making it again.
Tamale Antony
[email protected]This frittata is a great way to use up leftover potatoes and prosciutto. It's also a great meal for a crowd.
Saqib Dar
[email protected]I'm not a big fan of sorrel, but I was pleasantly surprised by how much I enjoyed this frittata. The flavors are well-balanced and the texture is perfect.
Md Murad Dewan
[email protected]I made this frittata for a brunch party and it was a huge hit. Everyone loved the unique flavor and texture.
Sayed Rady
[email protected]This frittata is so fluffy and tender. I cooked it perfectly and it was just right.
Ubaid Raees
[email protected]I love the combination of flavors in this frittata. The sorrel is tangy, the potatoes are hearty, and the prosciutto is salty and savory. It's all tied together perfectly by the cheese.
Emmanuel Amegbleame
[email protected]This frittata is perfect for a quick and easy weeknight meal. It's also a great way to use up leftover potatoes and prosciutto.
Prabhanand Tharu
[email protected]I was a bit skeptical about the sorrel, but I'm glad I tried it. It added a really nice flavor to the frittata. I'll definitely be making this again.
Earl Hayden
[email protected]This recipe is a keeper! I've made it several times now and it's always a success. My friends and family love it.
prithvi Singh
[email protected]I love how easy this frittata is to make. I was able to throw it together in no time and it turned out perfectly. The flavors are well-balanced and the texture is fluffy and tender.
Roland Calloway
[email protected]This frittata was a hit with my family! The sorrel added a unique and tangy flavor, while the potatoes and prosciutto added a hearty and savory touch. I served it with a side of roasted vegetables and it was the perfect meal.