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Potato, Egg & Prosciutto di Parma Pie

Prosciutto di Parma, Potato and Egg Pie


6 tablespoons plus
1 teaspoon olive oil, divided
1½ pounds Yukon gold potatoes,
peeled, quartered lengthwise and cut into ¼-inch-thick slices


1 small onion, halved and thinly sliced 

1 teaspoon salt, divided
   Pepper, to taste

8 eggs
4 ounces Prosciutto di Parma, diced


Preheat oven to 400 degrees. Set rack in lower third of oven.


In a large bowl, combine 4 tablespoons of the oil, potatoes, onion, ½ teaspoon of the salt and some pepper; toss until potatoes are separated and well coated. Heat 2 tablespoons of the oil in a 10-inch nonstick skillet over medium-high heat until oil is shimmering. Reduce to medium-low, add potato onion mix; set bowl aside. Cover and cook, stirring with rubber spatula every 5 minutes until potatoes are tender, about 11 minutes.


Meanwhile, whisk eggs and remaining ½ teaspoon salt in reserved bowl until just combined. Separate Prosciutto di Parma and add to bowl. Using rubber spatula, fold hot potato onion mix into eggs until combined.


Return skillet to medium heat, add remaining teaspoon of oil. Add egg-potato mixture, tap the pan on counter surface 3 times. Transfer skillet to preheated oven, bake uncovered 10 minutes. Remove from heat, cover and rest 10 more minutes. Serve warm with side salad, if desired.


Makes 6-8 servings

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