Comments on: Frittata with Prosciutto, Potatoes & Thyme http://www.formerchef.com/2009/05/11/frittata-with-prosciutto-potatoes-thyme/ Cook. Eat. Travel. Grow. Fri, 10 Sep 2010 16:11:42 +0000 hourly 1 http://wordpress.org/?v=3.0 By: formerchef http://www.formerchef.com/2009/05/11/frittata-with-prosciutto-potatoes-thyme/#comment-99 formerchef Wed, 12 Aug 2009 20:19:38 +0000 http://formerchef.com/?p=438#comment-99 It's an odd sized pan, 7"x11". It’s an odd sized pan, 7″x11″.

]]> By: mimi Krakowski http://www.formerchef.com/2009/05/11/frittata-with-prosciutto-potatoes-thyme/#comment-98 mimi Krakowski Wed, 12 Aug 2009 19:22:44 +0000 http://formerchef.com/?p=438#comment-98 What size baking dish did you use for the frittata? Thanks! MK What size baking dish did you use for the frittata?

Thanks!
MK

]]> By: nina http://www.formerchef.com/2009/05/11/frittata-with-prosciutto-potatoes-thyme/#comment-97 nina Sat, 06 Jun 2009 13:10:07 +0000 http://formerchef.com/?p=438#comment-97 A plate of food like this will always catch my eye!! I like the color, the texture...just the whole thing!!!Yum! A plate of food like this will always catch my eye!! I like the color, the texture…just the whole thing!!!Yum!

]]> By: Pizza with Squash Blossoms, Fresh Mozzarella, Pesto and Prosciutto (Pizza Dough Recipe) « formerchef http://www.formerchef.com/2009/05/11/frittata-with-prosciutto-potatoes-thyme/#comment-96 Pizza with Squash Blossoms, Fresh Mozzarella, Pesto and Prosciutto (Pizza Dough Recipe) « formerchef Wed, 20 May 2009 13:37:55 +0000 http://formerchef.com/?p=438#comment-96 [...] As for the other toppings, I used the prosciutto because I had some left over in the fridge from my paper chef entry. This could certainly be a vegetarian pizza and I had been contemplating using eggplant instead of [...] [...] As for the other toppings, I used the prosciutto because I had some left over in the fridge from my paper chef entry. This could certainly be a vegetarian pizza and I had been contemplating using eggplant instead of [...]

]]> By: Paper Chef #40 - Roundup & A Winner of Creativity http://www.formerchef.com/2009/05/11/frittata-with-prosciutto-potatoes-thyme/#comment-95 Paper Chef #40 - Roundup & A Winner of Creativity Wed, 20 May 2009 01:43:05 +0000 http://formerchef.com/?p=438#comment-95 [...] made brunch in the form of this elegant Frittata with Prosciutto, Potatoes & Thyme which looks completely luscious and decadent, simply perfect for a Mother’s Day breakfast. [...] [...] made brunch in the form of this elegant Frittata with Prosciutto, Potatoes & Thyme which looks completely luscious and decadent, simply perfect for a Mother’s Day breakfast. [...]

]]> By: Sneh | Gel's Kitchen http://www.formerchef.com/2009/05/11/frittata-with-prosciutto-potatoes-thyme/#comment-94 Sneh | Gel's Kitchen Sat, 16 May 2009 22:44:26 +0000 http://formerchef.com/?p=438#comment-94 Absolutely stunning! I love the presentaion and the eggs look fluffy and cooked to perfection :-) Absolutely stunning! I love the presentaion and the eggs look fluffy and cooked to perfection :-)

]]> By: formerchef http://www.formerchef.com/2009/05/11/frittata-with-prosciutto-potatoes-thyme/#comment-93 formerchef Fri, 15 May 2009 20:38:51 +0000 http://formerchef.com/?p=438#comment-93 Yes, making them in a skillet is absolutely one way to do it. I think I've always made them in a baking dish like this because I've always made it for a crowd either in my restaurant for breakfast service or at home for a big brunch party. It works and yes, it's much easier. :-) I've never tried the layers of sliced potaotes like this though. Was just looking for something potentially "pretty." The pan method you described reminds me of Spanish <em>Tortilla,</em> which is just another version of the frittata. Yes, making them in a skillet is absolutely one way to do it. I think I’ve always made them in a baking dish like this because I’ve always made it for a crowd either in my restaurant for breakfast service or at home for a big brunch party. It works and yes, it’s much easier. :-)
I’ve never tried the layers of sliced potaotes like this though. Was just looking for something potentially “pretty.”
The pan method you described reminds me of Spanish Tortilla, which is just another version of the frittata.

]]> By: Terry B http://www.formerchef.com/2009/05/11/frittata-with-prosciutto-potatoes-thyme/#comment-92 Terry B Fri, 15 May 2009 20:25:04 +0000 http://formerchef.com/?p=438#comment-92 Absolutely beautiful! And what a wonderful mix of ingredients. Funny, but I've always thought of frittatas as something you make in a skillet and finish by either popping them under the broiler or <i>carefully</i> flipping them, using plates and a certain amount of luck. This sounds like a much more civilized approach. Absolutely beautiful! And what a wonderful mix of ingredients. Funny, but I’ve always thought of frittatas as something you make in a skillet and finish by either popping them under the broiler or carefully flipping them, using plates and a certain amount of luck. This sounds like a much more civilized approach.

]]> By: MyKitchenInHalfCups http://www.formerchef.com/2009/05/11/frittata-with-prosciutto-potatoes-thyme/#comment-91 MyKitchenInHalfCups Fri, 15 May 2009 03:30:38 +0000 http://formerchef.com/?p=438#comment-91 Wow, your mom is super cool! She is on the money too, this is fabulous!! Perfect! Glorious photos!! Wow, your mom is super cool! She is on the money too, this is fabulous!! Perfect!
Glorious photos!!

]]> By: Murasaki Shikibu http://www.formerchef.com/2009/05/11/frittata-with-prosciutto-potatoes-thyme/#comment-90 Murasaki Shikibu Thu, 14 May 2009 16:39:46 +0000 http://formerchef.com/?p=438#comment-90 I love scalloped potatoes and your version of it sounds really nice. I will definitely make these when the weather cools down a bit again. :) I love scalloped potatoes and your version of it sounds really nice. I will definitely make these when the weather cools down a bit again. :)

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