My neighbor James rushed into my kitchen one Sunday, desperate for brunch ideas to impress his in-laws. “They’re foodies,” he whispered, panic in his eyes. I smiled, reaching for Yukon Golds and my trusted cast iron. “Watch and learn.” Thirty minutes later, he left with my potato frittata recipe—prosciutto and Gruyère included. His text later: “They asked for the recipe. Twice.” Sometimes the simplest dishes, executed perfectly, create the most memorable impressions.
History & Origin
The Potato Frittata emerges from a rich culinary lineage that blends Italian cooking traditions with professional chef expertise.
Tom Valenti, a renowned chef recognized as a 1990 Food & Wine Best New Chef, crafted this dish that likes to have around versatile ingredients like prosciutto and Gruyère.
His mastery of Italian cuisine shines through in this Potato Frittata with Prosciutto, a dish that’s easy to reheat and adaptable to various kinds of ingredients.
Rooted in professional kitchens like Ouest and Le Cirque, this frittata represents a sophisticated yet approachable culinary creation that bridges traditional and modern cooking techniques.
Recipe
A frittata represents the ultimate one-pan meal, combining hearty potatoes, rich eggs, and savory cured meats into a single, satisfying dish. This particular recipe transforms simple ingredients into an elegant meal that can be served for breakfast, brunch, or even a light dinner.
Inspired by professional chef Tom Valenti’s technique, this Potato Frittata with Prosciutto and Gruyère showcases how a few high-quality ingredients can create a restaurant-worthy meal at home. The combination of golden potatoes, salty prosciutto, and nutty Gruyère cheese delivers a complex flavor profile that elevates the traditional egg dish.
Ingredients
- 12 large eggs
- 2 tablespoons water
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pound Yukon Gold potatoes, diced
- 1/4 cup extra-virgin olive oil
- 4 ounces prosciutto, diced
- 1 cup Gruyère cheese, shredded
Equipment
- 12-inch oven-safe skillet
- Mixing bowl
- Whisk
- Spatula
- Measuring cups and spoons
Instructions
- Preheat oven to 375°F
- Beat eggs with water, salt, and pepper in a mixing bowl
- Heat olive oil in skillet over medium-high heat
- Cook diced potatoes until golden and tender, about 7 minutes
- Stir in prosciutto and cheese
- Pour egg mixture over potatoes
- Cook on stovetop for 3 minutes, lifting edges to let uncooked eggs flow underneath
- Transfer skillet to oven and bake for 10 minutes
- Broil 8 inches from heat for 1 minute to brown top
- Remove from oven and let rest for 5 minutes
- Slice and serve
Nutrition
420 kcal | 12g Carbohydrates | 28g Protein | 30g Fat | 12g Saturated Fat | 4g Polyunsaturated Fat | 12g Monounsaturated Fat | 380mg Cholesterol | 620mg Sodium | 540mg Potassium | 620 Vitamin A IU | 8mg Vitamin C | 280mg Calcium | 2.4mg Iron
Cooking Tips
When preparing this frittata, use a well-seasoned or non-stick oven-safe skillet to prevent sticking, and ensure all ingredients are at room temperature for even cooking. Allow the frittata to rest for a few minutes after baking, which helps it set and makes slicing easier. The dish can be served hot, warm, or at room temperature, making it incredibly versatile for various meal occasions.
Serving Suggestions
The Potato Frittata offers remarkable serving flexibility, making it perfect for diverse dining scenarios. For a brunch gathering, cut the frittata into elegant wedges or bite-sized squares to encourage easy sharing and sampling. Consider accompanying the dish with a crisp mixed green salad dressed in a light vinaigrette, or serve alongside crusty artisan bread to soak up the rich, eggy flavors.
For a more sophisticated presentation, garnish with fresh chopped herbs like chives or parsley, which add both visual appeal and a bright, fresh note to the hearty frittata. Wine enthusiasts might pair this dish with a light, crisp white wine like Sauvignon Blanc or a dry rosé that complements the salty prosciutto and nutty Gruyère.
Common Mistakes & Troubleshooting
One common mistake when preparing frittatas is overcooking the eggs, which can result in a dry, rubbery texture. During my early cooking experiments, I once left a frittata in the oven too long, causing the edges to become tough while the center remained undercooked.
To avoid this, use a reliable oven thermometer, watch the cooking time carefully, and remember that the frittata will continue to set slightly after removing it from the heat. Other potential pitfalls include using a skillet that isn’t truly oven-safe, which can lead to handle melting or potential breakage, and failing to season the eggs adequately, resulting in a bland final dish.
Frequently Asked Questions
Can I Make This Frittata Without Prosciutto?
Sure, you can easily skip the prosciutto! I’d recommend replacing it with another salty protein like bacon, ham, or even chorizo if you want. You could also make it vegetarian by adding more vegetables or leaving the meat out entirely.
How Long Does This Frittata Stay Fresh in the Refrigerator?
I’ll keep your frittata fresh in the refrigerator for about 3-4 days when stored in an airtight container. Make sure to cool it completely before refrigerating, and reheat gently to maintain its delicious texture.
Is It Possible to Freeze a Potato Frittata?
I’ll freeze my frittata without hesitation! However, the potato and egg texture might change slightly upon thawing. I recommend wrapping it tightly in plastic wrap and aluminum foil, then consuming within 1-2 months for best quality.
Can I Substitute Gruyere With Another Type of Cheese?
Yes, you can swap Gruyere for other cheeses! Sharp cheddar, fontina, or Swiss would work wonderfully. They’ll provide similar melting qualities and rich flavor that’ll complement the potatoes and prosciutto nicely in your frittata.
What Are Some Common Mistakes When Making a Frittata?
I’ve learned that common frittata mistakes include overcooking eggs, using too high heat, not preheating the pan, and stirring too much. These errors can lead to a tough, dry texture instead of a creamy, tender frittata.
In Conclusion
This frittata celebrates the beautiful marriage of simple ingredients transformed through careful technique. The contrast between the salty prosciutto, nutty Gruyère, and earthy potatoes creates a dish that feels both rustic and refined. Remember to let it rest briefly before serving to allow the flavors to settle.
Looking for a lighter version of this hearty dish? Check out my recipe for Spinach and Feta Frittata, where I use the same technique with a fresh spring twist.
