May is the month of Mother’s Day—Sunday, May 9th, this year. If you’re searching for brunch ideas, try my favorite Mother’s Day meal: a potato, prosciutto and rosemary frittata served with country biscuits and fruit conserve. You bake it in a Dutch oven, which presents beautifully at the table. The creamy country biscuits paired with Project Barnstorm conserve (my handmade fruit conserve made on Vashon Island with local fruit) provides a sweet treat to complement the savory frittata.
-Leslie Mackie
Ingredients:
Serves 4
3 medium pink potatoes
2 Tbsp olive oil
2 tsp fresh rosemary, coarsely chopped 1 tsp kosher salt, divided
½ tsp black pepper, divided
3 oz prosciutto, thinly sliced
6 eggs
¼ cup half and half
¼ cup water
2 tsp chives, finely chopped
⅓ cup grated Parmesan, divided
2 Tbsp unsalted butter
4 Macrina Country Biscuits
1 jar Project Barnstorm conserve
Directions:
Preheat oven to 375°F and line a rimmed baking sheet with parchment.
Thinly slice the potatoes and place in a medium bowl with the olive oil and rosemary. Toss to evenly coat the potatoes in the oil. Spread in a single- layer on the prepared baking sheet. Season with ¼ tsp salt and ¼ tsp pepper. Roast in the oven for 18–20 minutes or until the potatoes are tender. Let cool.
Cut the prosciutto crosswise into ½-inch strips.
In a medium bowl, crack the eggs and add the half and half, water, chives, ¼ cup Parmesan and remaining salt and pepper. Mix well and set aside.
Reduce oven to 350°F.
Place a Dutch oven or cast- iron pan over medium heat. Melt the butter in the pan, coating the bottom to prevent the frittata from sticking. Add the cooked potatoes, sliced prosciutto and use a wooden spoon to spread them evenly. When the prosciutto starts to sizzle around the edges, add the egg mixture. Cook until the eggs begin to form a golden-brown edge, 5–7 minutes. Top with the remaining Parmesan and bake in the oven for 12–15 minutes or until the eggs are set in the middle of pan. Let cool for 5 minutes.
While the oven is still on, heat up the biscuits for 5–8 minutes.
Cut the frittata into four portions. Serve from the pan at the table. Present the warm biscuits on a tray with the conserve.
Any leftovers can be refrigerated for up to 1 day. Enjoy!Preheat oven to 375°F and line a rimmed baking sheet with parchment.
Thinly slice the potatoes and place in a medium bowl with the olive oil and rosemary. Toss to evenly coat the potatoes in the oil. Spread in a single- layer on the prepared baking sheet. Season with ¼ tsp salt and ¼ tsp pepper. Roast in the oven for 18–20 minutes or until the potatoes are tender. Let cool.
Cut the prosciutto crosswise into ½-inch strips.
In a medium bowl, crack the eggs and add the half and half, water, chives, ¼ cup Parmesan and remaining salt and pepper. Mix well and set aside.
Reduce oven to 350°F.
Place a Dutch oven or cast- iron pan over medium heat. Melt the butter in the pan, coating the bottom to prevent the frittata from sticking. Add the cooked potatoes, sliced prosciutto and use a wooden spoon to spread them evenly. When the prosciutto starts to sizzle around the edges, add the egg mixture. Cook until the eggs begin to form a golden-brown edge, 5–7 minutes. Top with the remaining Parmesan and bake in the oven for 12–15 minutes or until the eggs are set in the middle of pan. Let cool for 5 minutes.
While the oven is still on, heat up the biscuits for 5–8 minutes.
Cut the frittata into four portions. Serve from the pan at the table. Present the warm biscuits on a tray with the conserve.
Any leftovers can be refrigerated for up to 1 day. Enjoy!
