Potato and Prosciutto Frittata

The New Year is here and normalcy as well as leftovers find their way back into the kitchen.  

I had a couple leftover baked potatoes and a few slices prosciutto…

Revamped, they might taste better than the original dish!

for 3-4 people


3 medium potatoes, cooked, peeled and cut in slices 1/5 in thick

6 eggs

2 oz prosciutto, cut into thin strips

1 small onion, thinly sliced

basil leaves, cut into thin strips



3.5 fl oz olive oil, extra-virgin

In a bowl, beat the eggs lightly and season with salt and pepper.

Fold in the potatoes and the basil.

In a 9 in frying pan, heat the oil, spread out the onion and the prosciutto strips and sauté lightly over medium heat.

Spread the egg mixture carefully over the onion and prosciutto.

Let the frittata fry in the oil.

After a couple of minutes, cover the pan and keep cooking over medium-low heat until the eggs are cooked through on the surface of the frittata.

Take a serving plate several inches wider than the pan, put it upside down over the pan and carefully turn the frittata onto the plate. This is best done over the sink, and watch out for the hot oil!