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
- Saute the potatoes and the onion in two tablespoons olive oil until the onions are soft and the potatoes lightly browned and cooked through.
- Beat the eggs together in a bowl and season with salt and pepper.
- Add the sorrel, thyme and prosciutto and mix together.
- 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.
- 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.
potatoes, onion, olive oil, eggs, salt, sorrel leaves, thyme, fresh basil
Taken from cooking.nytimes.com/recipes/11013 (may not work)