2 Tb evoo
1/2 onion, chopped
1 15-oz potato, peeled an dcut into 1/2 " cubes
1 garlic clove, minced
6 large eggs
1/4 C whipping cream
1/4 C Parmesan cheese
2 oz thinly sliced prosciutto, coarsely chopped
2 Tb chopped fresh basil
In a 9" diameter non-stick, oven-proof skillet heat oil over medium flame. Add onion and saute until translucent, about 4 minutes. Add potato, garlic, salt, and pepper and saute over med-low until potato is tender and golden, about 15 minutes.
Preheat broiler. In medium bowl, whisk eggs, cream, Parmesan, prosciutto, and basil to blend. Stir eggs mixture into potato mixture in the skillet. Cover and cook over medium-low until egg mixture is almost set up top is still runny, about 2 minutes. Place skillet under the broiler and broil until top is set and golden, about 4 minutes. Use a rubber spatula, loosen frittata from skillet and slide it onto a plate. Cut into wedges and serve.
Makes 6 side-dish servings.