When we still subscribed to DirecTV, I'd occasionally watch Giada De Laurentiis' show Everyday Italian. She's cute, so Eddie watched the show, and she can really cook, so I watched it. I've had her Everyday Italian cookbook for a couple years now, and every once in a while, I'll try something from it.
Last night I tried one of her frittata recipes. It's listed as an antipasto, but it can serve as a light meal for lunch or dinner, and I added a cucumber (locally grown at my friend's garden, since ours are under-producing) and tomato (ours) salad on the side.
From page 25:
It's very European to use potatoes in omelets tarts, and frittatas--even on pizzas. [I have to add that it is truly amazing to see what Italians will put on their pizzas!] The key is to use small cubes of potato, as here, or very thin slices. You don't want to be biting into a whole mouthful of starch, and you want your potatoes to cook through in a reasonable amount of time.
Here's the recipe:
Frittata with Potato and Prosciutto
2 Tbs olive oil
chopped (I used a red onion, and less than half of it)
1 (15 oz) potato, peeled and cut into 1/2-in cubes (mine might have been a little smaller even)
1 garlic clove, minced (I used several cloves)
1/4 tsp salt (I eyeballed this and the pepper)
1/4 tsp freshly ground pepper
6 large eggs (used what the hens gave us)
1/4 cup whipping cream
1/4 cup grated Parmesan cheese
2 oz thinly sliced prosciutto, coarsely chopped (I didn't have any, so I used about 3 or 4 slices of bacon)
2 Tbs chopped fresh basil (my basil plants are pitiful this year--I used dried
In a 9 1/2-inch-diameter nonstick ovenproof skillet, heat the oil over a medium flame. Add onion and saute until translucent, about 4 minutes. Add potato, garlic, salt and pepper, and saute over medium-low heat until potato is tender and golden, about 15 minutes. [I have to say her timing seems right on the money.]
Preheat the broiler. In medium bowl, whisk the eggs, cream, Parmesan cheese, prosciutto, and basil to blend. [Since I had bacon, and it wasn't cooked, I added it to the potato mixture above, and then drained off most of the grease before this next step.] Stir the egg mixture into the potato mixture in the skilled. Cover and cook over medium-low heat until egg mixture is almost set but the top is still runny, about 2 minutes. Place skillet under broiler and broil until the top is set and golden brown, about 4 minutes. [It took me about 2 min.] Using a rubber spatula, loosen the frittata from the skillet and slide it onto a plate. Cut into wedges and serve.
The only complaint from Eddie and Nick was that there wasn't enough of it!