Frittata With Sorrel, Potatoes and Prosciutto

• 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

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.
2. Beat the eggs together in a bowl and season with salt and pepper.
3. Add the sorrel, thyme and prosciutto and mix together.
4. Preheat broiler.
5. Heat the remaining oil in a skillet or a large omelet pan.
6. Add the potato-onion mixture to the eggs and mix thoroughly.
7. Cook the omelet over moderate heat until the bottom is set.
8. Finish cooking under a hot broiler until the top is puffed but the omelet is still slightly liquid underneath.
9. Sprinkle with basil or tarragon and serve.

potatoes, onion, olive oil, eggs, salt, sorrel leaves, thyme, fresh basil

Taken from cooking.nytimes.com/recipes/11013 (may not work)