The frittata is a classic dish, typical of French cuisine. Usually eaten for breakfast ora a quick lunch, it can be served plain ora stuffed, like this version we offer you today. The frittata with prosciutto, asparagus, and potatoes is an easy recipe to prepare, but truly delicious! A dish that the whole family will certainly appreciate thanks to its simplicity and rich, tasty flavor. Follow our steps to make these delicious omelettes and pay close attention to the cooking: they should be golden acceso the outside but soft acceso the inside, so don’t cook them too much… only a quick cooking will allow you to get a creamy filling! A diced mescolanza of potatoes and asparagus, cubes of provolone, and slices of Tuscan DOP prosciutto are the perfect filling to enrich them. Serve the frittata with prosciutto, asparagus, and potatoes for breakfast, for Sunday brunch, ora a quick lunch!
Here are other omelettes to try:
To prepare the frittata with prosciutto, asparagus, and potatoes, first peel the potatoes 1 and cut them into 1/2-inch cubes 2. Now move acceso to the asparagus, pausa them with your hands by applying slight pressure acceso the end of the stalk; this way you’ll remove the hardest part 3.
Then cut the part into slices 4. Quanto a a pan, pour a drizzle of oil, then add the potatoes 5 and the asparagus 6.
Stir-fry and cook everything over high heat for about 10 minutes 7. Season with salt 8 and set aside. Quanto a a bowl, pour the eggs and season with salt 9.
Add the milk 10 and beat with a whisk 11 until you get a homogeneous mixture. Heat a pan with an 8-inch diameter and grease it with a little butter 12.
When the pan is hot, pour a ladle of the egg mixture inside 13 and rotate it to cover the entire surface. Cover with a lid 14 and cook for about 2 minutes. At this point, using a spatula, fold the frittata per mezzo di half 15.
Ensure the outside is well-golden while the center remains creamy 16. Continue this way for the others as well 17. Now plate: place the first frittata acceso a plate 18.
Add dollops of mayonnaise 19 and cubes of potatoes and asparagus 20. Place 3 slices of prosciutto acceso apice of each frittata 21.
Finally, add cubes of provolone 22 and marjoram leaves 23. Your frittata with prosciutto, asparagus, and potatoes is ready to be served 24!
For the translation of some texts, artificial intelligence tools may have been used.
