Potato Frittata

I made this for my brother and his fiance when they visited last week. I wasn't sure what to expect, but it turned out delicious! The only somewhat expensive thing is the proscuitto but since the recipe only calls for 2 oz, it only cost me a few dollars. My deli sells proscuitto by the slice, but if yours doesn't and you don't want to buy the larger expensive package, just use ham, just make sure it isn't too salty. A frittata is similar to an omelet, but it is started on the stove and finished under the broiler. And there is so many ingredients packed into this frittata that to me it is more like a quiche and less like an omelet. I served it with a salad and some fruit.

2 Tbsp olive oil
1/2 onion, chopped
1 (15-oz) potato, peeled and cut into 1/2-inch cubes (I played with several baking potatoes at the store til I found two that added up to about 1 lb)
1 garlic clove, minced
1/4 tsp salt
1/4 tsp freshly ground black pepper
6 large eggs
1/4 cup whipping cream
1/4 cup grated Parmesan cheese
2 oz thinly sliced proscuitto, coarsely chopped
2 Tbsp chopped fresh basil (not dried)

In a 9 1/2-inch-diameter nonstick ovenproof skillet (mine was 9-inches), heat the oil over a medium flame. Add the onion and saute until translucent, about 4 minutes. Add the potato, garlic, salt, and pepper, and saute over medium-low heat until the potato is tender and golden, about 15-minutes (taste test to make sure the potato is cooked through).

Preheat the broiler. In a medium bowl, whisk the eggs, cream, Parmesan, proscuitto, and basil to blend. Stir the egg mixture into the potato mixture in the skillet. Cover and cook over medium-low heat until the egg mixture is almost set but the top is still runny, about 2 minutes. Place the skillet under the broiler and broil until the top is set and golden brown, about 4 minutes. Using a rubber spatula, loosen the frittata from the skillet and slide it onto a plate. Cut the frittata into wedges and serve.