9 Reviews of Potato and Prosciutto Frittata - Italian Omelet

From: diner524

On Jun 1, 2008

I made this for our Sunday breakfast and it got mixed reviews. I too love the method of cooking it this way, in fact I didn't need to flip or anything, I didn't even need to bake as long as stated for baking. Next I would cut the amount of potatoes in half for our tastes. Thanks for post Sue. Made for ZWT 2008.

From: Nasseh

On May 31, 2008

This is the first time I have tried a frittata. It has an interesting taste to it. I wouldn't want it all the time but it would be great for special occasions like when company is over. I used onion powder instead of onions & garlic powder instead of minced garlic. I also left out the mushrooms because no one here likes them. Thanks for posting... Made for ZWT 4

From: Pneuma

On May 27, 2008

this is delicious and I like the method of cooking here wherein you bake it after a little bit of stir frying then mixing. That way, it has a nice presentation and doesn't look messy. After the top was done, I inverted and baked the bottom too like how they're done if fried to ensure cooking both sides..(coz noticed it was still a bit wet at the bottom). I used parmesan, prosciutto and mozzarella among the choices given. They're really good!Thanks for posting this!

From: Julie B's Hive

On Jun 2, 2008

I used prosciutto, parmesan, and fontina and made to a single serving. Method of cooking is great here but a bit too many potatoes for my personal taste and too long in the oven as it was a bit dried out. Just a few things to watch out for when I make this again. Made for ZWT4

From: Maïté G.

On Jun 2, 2008

I have made the frittata with ham and the whole family truly loved it. The cheese topping makes it really special. Thanks for posting. Made for ZWT4.

From: HotPepperRosemaryJelly

On Jan 31, 2009

This is excellent! The only thing I do differently is I cook mine on the stove in a large skillet. I tip the pan from side to side and lift the sides with a fork to ease the wet ingredients underneath to cook better without drying. Then I place a large dish over the top of the skillet and turn the pan and dish over and then slide the frittata back into the skillet! I make mine on top of the stove in the warmer months. A trick I learned from my ex's grandmother from Italy. Top with the cheese and cover til it melts! This is delicious and soooo filling! Great for a brunch!

From: Sage

On Jun 28, 2008

This was a realy hit;but I did cut everything down for 2. Great combinations of flavours. It truly is a meal inn a pan.Thanks for posting. I made this for WT4. Rita

From: Sarah!

On Jun 12, 2008

I love frittatas and this was a great one. I left out the mushrooms for personal preference, but otherwise made exactly as written. The cheese was a little overdone at the end, so I would cut the cooking time down a bit next time. Made for ZWT 4!

From: Mustang Sally 54269

On Sep 28, 2009

Pretty darn good. I was concerned that it would be over-kill on potato but found it worked great. Only change I made was yogurt for the cream. I didn't find I needed to cook as long as the recipe stated, mine was done in about 10 mins less (could be due to our mountain air). Tasty recipe, thanks for sharing.