Full of flavor from fresh herbs and Parmesan cheese, this simple and elegant version of the fritatta features fingerling potatoes and prosciutto.
Making a fritatta is just about the quickest way I can think of to clean out the fridge. Once you learn how to make it, the flavor combinations are endless. Have some leftover veggies from last night’s dinner? Great. Need to use some near-empty bags of grated cheese? Perfect. Have some ham, sausage or bacon? Then you can make a frittata! Fritattas are a great meal any time of the day. For a fast weeknight dinner, I’ll toss a green salad and serve it alongside a flavorful fritatta.
For this version, I wanted to make a fritatta that was easy to make yet special enough for a shower or ladies brunch. I chose proscuitto, which is a dry cured Italian ham. Proscuitto can be expensive, but you are only using a small amount. The thinly sliced ham is salty and well worth the cost. You can buy it behind the deli counter or prepackaged in the gourmet cheese section.
Fingerling potatoes are my favorite to use because sometimes you can find tricolor varieties, which add color and interest to the finished fritatta. I slice the spuds into thin coins, which cuts the cooking time down significantly. You can always use regular russet potatoes, but I would parboil them before adding to the pan.