- 3 tablespoons butter
- 8 new potatoes, thinly sliced
- 1 red onion, sliced
- 3 ounces prosciutto, thinly sliced
- 1/3 cup drained sun-dried tomatoes in oil, sliced
- 10 ounces cooked chicken, shredded
- 8 eggs, lightly beaten
- Salt and pepper
- 1/2 cup grated Parmesan
- 1 cup grated Jarlsberg cheese
- 1/2 cup shredded fresh basil
Heat 2 tablespoons of the butter in a shallow 10-inch nonstick frying pan. Add the potatoes to the pan and cook, turning occasionally, until golden brown and tender; remove from the pan. Heat the remaining butter in the pan, add the onion and prosciutto cook, stirring, until the onion is soft. Return the potatoes to the pan, mix well and then press the mixture flat in the pan. Top with the tomatoes and chicken.
Combine the eggs, salt and pepper, cheeses and basil and mix well. Gently pour the egg mixture over the chicken mixture in the pan. Cook over a low heat until the base is golden brown, about 10 minutes. Place the pan under a hot broiler (grill) to set and brown the top - cover the pan handle with foil if it is plastic.
Loosen the edges of the frittata, turn onto plate or board and cut into wedges to serve.
This recipe can be made up to a day ahead.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
436 calories; 26g total fat; 367mg cholesterol; 615mg sodium; 17g carbohydrates; 2g fiber; 33g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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