Potato Frittata

This tender, cheesy frittata makes a beautiful breakfast or brunch and a simple dinner. Serve it at any temperature!

📝 Ingredients

• 1 pound Yukon gold potatoes (or other waxy potato) (thinly sliced)
• 2 shallots (thinly sliced and separated into rounds)
• 3 tablespoons olive oil (divided)
• 12 large eggs
• 1/2 cup milk (or half and half for a richer frittata)
• 1/4 teaspoon kosher salt (plus more for seasoning potatoes)
• 1/4 teaspoon freshly ground black pepper (plus more for seasoning potatoes)
• 1 teaspoon finely chopped fresh rosemary (or fresh thyme, or 1/2 teaspoon dried thyme)
• 3 ounces grated Parmesan cheese
• 4 ounces thinly sliced prosciutto (coarsely chopped)

👨‍🍳 Instructions

1. 1Preheat oven to 400°F.
2. 2Line a baking sheet with parchment paper. Arrange potato slices in a thin, slightly overlapping layer and scatter shallot rings over the top in an even layer. Drizzle with 2 tablespoons of the olive oil and season lightly with salt and pepper. Bake 20 minutes or until vegetables are cooked through. Remove from oven and set aside.
3. 3Reduce oven temperature to 350˚F.
4. 4In a medium bowl, whisk together eggs, milk, salt, pepper, rosemary and parmesan cheese until well combined; stir in chopped prosciutto; set aside.
5. 5Heat remaining 1 tablespoon olive oil in a 10" cast iron skillet over medium heat and swirl to coat. Layer potato and shallot mixture over the bottom; pour egg mixture over all. Transfer to oven and bake 30-35 minutes, or until the frittata has puffed and the center is set.
6. 6Let cool 10 minutes before slicing in to wedges. Serve.