Frittata With Sorrel, Potatoes and Prosciutto

Name: Frittata With Sorrel, Potatoes and Prosciutto
Total time: 40 min
Yield: 2 to 3 servings
Cuisine: italian
Ingredients: 2 medium potatoes, peeled and diced; 1 small onion, chopped; 3 tablespoons olive oil; 5 eggs; Coarse salt and freshly ground pepper to taste; 1 cup sorrel leaves, washed and cut into julienne; 1 teaspoon fresh thyme leaves; 2 ounces prosciutto, cut into julienne; 1 tablespoon fresh basil or tarragon leaves

By Moira Hodgson

Total Time: 40 minutes
Rating: 4(8)
Comments: Read comments

Featured in: FOOD; Using Sorrel, A Lemony Accent

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Ingredients

Yield:2 to 3 servings

2medium potatoes, peeled and diced
1small onion, chopped
3tablespoons olive oil
5eggs
Coarse salt and freshly ground pepper to taste
1cup sorrel leaves, washed and cut into julienne
1teaspoon fresh thyme leaves
2ounces prosciutto, cut into julienne
1tablespoon fresh basil or tarragon leaves

Ingredient Substitution Guide

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Preparation

Step 1
Saute the potatoes and the onion in two tablespoons olive oil until the onions are soft and the potatoes lightly browned and cooked through.
Step 2
Beat the eggs together in a bowl and season with salt and pepper. Add the sorrel, thyme and prosciutto and mix together.
Step 3
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.
Step 4
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.

Ratings

4 out of 5

8 user ratings

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Comments

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Mary Ellen Cummings4 years ago

Doubled the sorrel because I had lots. Really nice lunch.

Genny7 years ago

This was very nice. I cooked everything in 1 large caste iron pan in 3 stages, starting with the potatoes and onions, then adding the shredded prosciutto (used 4 ounces) and then adding the beaten eggs. I used watercress (never seem to find sorrel locally) I served this with an avocado salad with a lemon olive oil anchovy dressing.

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