Frittata with Potato and Prosciutto

Ingredients

• 1  baguette cut into 8 pieces
• 6 large eggs 
• 2 tablespoons basil leaves fresh chopped
• 2  garlic cloves minced
• 0.3 cup heavy cream 
• 4 tablespoons olive oil 
• 0.5  onion chopped
• 0.3 cup parmesan grated
• 7 ounce potatoes peeled cut into 1/4-inch cubes
• 2 ounces pancetta sliced coarsely chopped
• 6 servings salt and pepper black freshly ground
• 0.3 cup butter unsalted

Equipment

• bowl
• frying pan
• whisk
• broiler
• spatula
• grill pan
• cutting board

Directions

1. Watch how to make this recipe.
2. Heat the oil in a heavy 9 1/2-inch-diameter skillet over medium heat.
3. Add the potato, onion, and garlic. Season the potato mixture with salt and pepper, to taste.
4. Saute over medium-low heat until the potato is golden and crisp on the outside, tender inside, about 7 to 10 minutes.
5. Preheat the broiler.
6. Whisk the eggs, cream, Parmesan, prosciutto, and basil in a medium bowl to blend. Stir the egg mixture into the potato mixture in the skillet. Cook over medium-low heat until the egg mixture is almost set but the top is still loose, about 3 minutes.
7. Place the skillet under the broiler. Broil until the top is set and golden brown, about 4 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a cutting board.
8. Cut the frittata into 12 wedges.
9. Split open each bread piece. Toast the bread on a grill pan until golden. You can also broil the bread cut side up until golden, about 1 to 2 minutes, keeping a careful watch on the bread since they can easily burn. Butter the cut sides of the toasted bread. Arrange a frittata wedge on each bottom piece of bread. Cover with the bread tops and serve.