Tuesday, June 16

Italian Frittata Sandwiches

How Europeans do an egg sandwich

Giada DeLaurentiis Italian Frittata

Almost every country in Europe seems to have their own take on a frittata, which is basically a baked dish of eggs with various other ingredients mixed in. I've featured many frittata recipes on KSD over the years but love how this recipe from Giada DeLaurentiis takes things a step further by putting it on a sandwich. The frittata has two of my favorite Italian ingredients, prosciutto and parmesan, along with potatoes, onion, basil, and garlic. It cooks until set and then is cut into squares and sandwiched between buttery garlic bread with some peppery greens. It can be served room temperature or warm and is one of those recipes that works equally well for breakfast as it does for lunch or dinner.

Note: As previously mentioned, I hate do not like mayonnaise. However, both my husband and I agreed that this sandwich might be great with some mayo or aioli in place of butter on the bread. Do as you wish.

Related Recipes:
- Swiss Chard, Potato, & Aged Cheddar Frittatas
- Egg, Bacon, & Cheese Breakfast Sandwiches
- Chorizo, Egg, & Potato Breakfast Burritos

Italian Prosciutto & Potato Frittata Sandwiches:
- 1 baguette, cut in 8 and halved lengthwise
- 1 large russet potato (7 oz.)
- 6 large eggs
- 1/2 onion, thinly sliced
- 2 oz. prosciutto, chopped
- 1 1/2 c. baby arugula, loosely packed
- 1/4 c. heavy cream
- 1/4 c. grated parmesan cheese
- 3-4 tbsp. butter, at room temperature
- 3 tbsp. olive oil
- 2 tbsp. basil, sliced or torn
- 2 garlic cloves, minced
- 1 garlic clove, peeled and left whole
- kosher salt
- black pepper

  • Poke holes all over the potato with a fork and microwave for 3 minutes, or until partially cooked. Let cool until you can handle it, then peel off the skin and dice into bite-size pieces.
  • Meanwhile, whisk together the eggs, cream, parmesan, prosciutto, and a big pinch of salt and pepper in a large bowl.
  • Heat the olive oil in a medium skillet over medium high heat and add the onion. Cook for 3-4 minutes, or until starting to soften, then add in the potatoes and minced garlic and cook for another 5-7 minutes, or until the potatoes are cooked through and brown in some places. Season with salt and pepper.
  • Preheat the broiler to high.
  • Add the eggs to the skillet with the potato mixture and reduce the heat to medium low. Cook for a few minutes, or until the edges are starting to set but the top and center are still jiggly.
  • Transfer to skillet to the broiler and broil until the top is golden and the center is set, about 3-5 minutes.
  • Let the frittata cool slightly and toast the bread.
  • Rub the toasted bread with the whole garlic clove and spread with butter.
  • Loosen the frittata with a spatula and cut into squares. Place the frittata slices and a bit of arugula between the bread and serve.

Serves six-eight