- 1/4 cup olive oil
- 1 lb. potatoes, peeled and sliced 1/8 inch thick
- 2 small yellow onions, finely chopped
- 7 ounces of Prosciutto, shredded
- 1 1/2 tsp. smoked Spanish paprika
- Sea salt and freshly ground pepper, to taste
- 10 eggs
- 1/4 cup fresh curly leaf parsley leaves, finely chopped, reserve additional amount for garnish
- 1 cup shredded Manchego cheese
- 1/2 cup shredded Guyere cheese
- 1⁄2 cup shredded Vermont cheddar cheese
- Truffle oil
In a deep, broad skillet over medium heat, warm the olive oil. Add the potatoes and cook, stirring occasionally, until they are lightly browned and almost tender (about 10 minutes). Add the onions and paprika, and season with salt and pepper, cook stirring occasionally, until the onions are translucent and tender (about 12 to 13 minutes). Remove from the heat and let cool for 10 minutes. In a bowl, whisk the eggs, then stir in the Prosciutto, the potato/onion mixture and the 1/4 cup parsley. Season with salt and pepper.
Set the skillet over medium heat and pour in the egg mixture. Cover the skillet and cook until the eggs are almost set (about 12 minutes). Uncover the pan and sprinkle the cheese evenly over the eggs. Cover again and cook for 3 minutes more. Using the lid flip the Frittata into the shallow pan and cook, covered, until the eggs are set (3 to 4 minutes).
Uncover the pan and, using a spatula, loosen the edges of the tortilla. Invert a large plate over the pan, hold the plate and pan firmly together and invert the tortilla, cheese side up, onto the plate. Garnish with chopped parsley and drizzle lightly with truffle oil. Serves 8 to 10.
Courtesy of: Thompson Family Cookbook
Complement this dish with the 2012 Olivier Leflaive “Les Séttilles” Bourgogne Blanc – 100% Chardonnay – (750ml) – $21.99
Burgundy, France (with declassified Puligny-Montrachet and Mersault vineyard grapes).