La Frittata di Parma: Potato-crusted Omelet, Roasted Tomatoes and asparagus, Prosciutto di Parma, and Poached Quail Egg
For the Oven-roasted Tomatoes and Asparagus:
Heat oven to 400ºF. In separate bowls, toss vegetables together with salt, pepper, and oil. Spread onto a sheet tray and roast until asparagus is tender and tomatoes lightly caramelized.
For the Crispy Prosciutto Bits:
In a food processor, pulse Prosciutto into small, chunky bits. In a sauté pan over medium heat, cook meat until crispy. Strain from pan, reserving fat, and drain on paper towels.
For the Potato Crust:
In a small bowl, combine potatoes, salt, pepper, and cornmeal. Toss with 1 tablespoon fat rendered from Crispy Prosciutto Bits. Press mixture into the bottom and up the sides of 5-inch skillet. Cook over medium heat until bottom is crispy. Remove pan from heat and place under broiler to crisp the top. Rest for a few minutes; remove from pan and reserve warm .
For the Poached Quail Egg:
With a paring knife, carefully cut off one-third of egg shell by inserting the tip of the knife and then cutting through the shell, taking care not to break the yolk. Transfer egg from shell to a small bowl. In a small skillet, over low heat, heat butter and olive oil. Stir in lemon juice. With a spoon, swirl butter mixture and slide an egg into the center of the pan. Poach egg slowly until the white is just set.
For the Frittata:
In a bowl, whisk together eggs, mascarpone, salt, and pepper. Add ¼ cup Oven-roasted Tomatoes and ¼ cup Oven-roasted Asparagus; gently stir. Heat a 5-inch skillet on medium low and add 1 teaspoon fat rendered from Crispy Prosciutto Bits. Pour in egg-vegetable mixture and cook gently 2 to 3 minutes, until eggs start to puff up and sizzle at the edges. Lift a corner of the Frittata with a spatula to see if the bottom has browned. When it has, flip the Frittata over with a spatula. Place pan under the broiler to brown the top. Remove Frittata from pan and place in Potato Crust.
To Assemble and Serve:
Top Frittata with ribbons of Prosciutto di Parma, 1 Poached Quail Egg, Crispy Prosciutto Bits, and dressed arugula. Sprinkle a few more Crispy Prosciutto Bits on top of greens.