La Frittata di Parma: Potato-crusted Omelet, Roasted Tomatoes and asparagus, Prosciutto di Parma, and Poached Quail Egg

Adapted by StarChefs.com

INGREDIENTS:

Oven-roasted Tomatoes and Asparagus
1 plum tomatoes, sliced
3 stalks asparagus, trimmed, tips intact, and stalks sliced on bias
salt
black pepper
Herb oil
Crispy Prosciutto Bits
prosciutto ends, cut into 1-inch cubes
For Potato Crust
½ to ⅓ cup shredded potatoes, excess moisture removed
⅛ teaspoon salt
black pepper
1 tablespoon cornmeal
Poached Quail Egg
1 quail egg
4 tablespoons butter
4 tablespoons olive oil
Juice of ¼ lemon
Frittata
2 large eggs
1 tablespoon mascarpone
⅛ teaspoon salt
black pepper
To Assemble and Serve
2 paper thin slices Prosciutto di Parma
1 poached quail eggs
Small handful arugula dressed with lemon juice and olive oil

METHOD:

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.