Caputo's Black Truffle Frittata Recipe

Potatoes, black truffles, and prosciutto make this simple frittata fancy enough for a special meal. If you cannot afford to take out a mortgage to buy black truffles, try substituting porcini mushrooms.

Prep Time: 15 minutes

Cook Time: 45 minutes

Ingredients:

• 6 eggs
• 2 large baking potatoes, boiled, peeled and sliced
• 1 medium sized black truffle, peeled and diced
• 3 ounces juliennied prosciutto
• 2 Tablespoons chopped, fresh Italian parsley
• 2 Tablespoons extra virgin olive oil
• 1 additional black truffle, thinly sliced (optional)
• Dash of salt and pepper

Preparation:

The frittata will be cooked about 3/4 through on the range burner, then "finished" under the broiler in the same skillet. Turn on broiler to medium.

Beat the eggs with a dash of salt and pepper in a bowl. Stir in Potatoes, diced truffle, parsley, and prosciutto.

Heat the olive oil in a large skillet and pour in the mixture. Do not stir mixture while cooking. Lift the edges and tilt skillet to pour liquid mixture under, repeat around circumference of pan until mixture is almost cooked.

Now remove skillet from range and place under broiler to finish. Be careful not to bum, but give surface a light golden hue. Remove from broiler and sprinkle top with thinly sliced truffle.

Serve from the skillet, cutting like a pizza.

Yield: 4 servings

Recipe Source: Tony Caputo's Market and Deli, Salt Lake City, Utah
Reprinted with permission.