Black Truffle, Prosciutto and Purple Potato Fritatta

I have so much I’d like to write about tonight, but the words just won’t flow.  Have you ever had a day like that?  It’s frustrating, to say the least.

This past Saturday and Sunday was my scheduled weekend to work; and man, was it a doozy.

Working at a hospital is hard.  Really hard.

Emotions–of all types–surround you everywhere you go.  There’s no escape.  Seriously.  I’ve even seen people crying or trying to hide in the stairwells because they were so overwhelmed with emotion.

You may see a family weeping in the hallways or comforting each other with tears in their eyes and hope in their hearts one moment.  A few minutes later–maybe even simultaneously, or just a few steps away–there may be another family celebrating good news with ringing laughter and ice cream cakes.

If you work in a hospital, you understand.  If you don’t, my rambling may make absolutely no sense; and for that, I apologize.

Now that I’ve got that somewhat out of my system, I’d like to introduce you to dinner!

I made this simple frittata in a manner of minutes using ingredients I had on hand and “dressing them up” with the very special addition of fresh black truffle.

Italian Summer Black Truffles

A little goes a long way with these suckers.  They have a really strong smell and impart a fantastic, earthy flavor into a dish.

I decided to thinly slice the truffles and add them to a fritatta along with a little diced prosciutto, boiled purple potatoes and chopped parsley.

I love how beautiful the inside of the truffle is. I find it almost hypnotizing.

I whisked 6 eggs with a little salt and pepper.  I added my other ingredients to the mix and got a oven-safe pan on the stove top.

I added a bit of oil to the pan.  Once it was nice and hot, I added my egg mixture.  I cooked it the same way one would cook an omelet, and once the eggs were about 2/3 of the way cooked…I tossed them in the oven–under the broiler.

The eggs cooked in the oven for approximately 2 minutes before my fritatta was finished.  Easy!

Coming out of the oven…

Once I pulled the fritatta from the oven, I scattered a bunch of fresh truffle slices on top (I used 2 decent-sized truffles for my fritatta).

 

Because I used an enormous pan, my fritatta was really thin–more like an omelet, I’d say.

I served my fritatta with a simple side salad and some fresh fruit.

stacked!

It kind of looks like a colorful pie there, doesn’t it?

Ohh…pie.  That reminds me.

There is a fabulous food event coming to the Minneapolis/St. Paul area in September.  It’s called The Food Experiments, and I’ve got to say…I’m really excited to be taking part!  It looks like a lot of fun.  Pie.  Beer.  Shenanigans.  What could be better?!

Check out their website (linked above), and if you’re in the area…you should snag some tickets before they’re sold out! Or, if you’re feeling quite daring, sign up to compete!

 After the great success of the 2011 National Tour, the Food Experiments will be bringing the show to Minnesota on September 30, 2012. It will be the twelfth stop on our 16 city tour, in which we bring together amateur chefs to create inventive takes on the event theme for a panel of local celebrity judges and an audience of food enthusiasts.

Exciting!!! 

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3 thoughts on “Black Truffle, Prosciutto and Purple Potato Fritatta

  1. Jack

    This looks INCREDIBLE. Can’t eat the pork but anything with purple potatoes and black truffles will find its way onto my kitchen table. Thanks for sharing!!

    Reply

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