4 tablespoons /
Zucchi Chili Pepper EVOO
small yellow onion, sliced thinly
Yukon potatoes, cut into 1-inch cubes (about 10 ounces)
½ teaspoon /
¾ teaspoon /
¼ cup /
Parmesan cheese, grated
¾ cup /
sliced red peppers from a jar, drained
5 slices /
6 tablespoons /
whole milk ricotta cheese, drained
Preheat oven to 425°F.
In a 10” heavy-bottomed skillet or dutch oven, heat 3 tablespoons chili pepper olive oil over medium-high heat. Add onions and potatoes. Cook, stirring occasionally until lightly browned and soft, about 20 minutes. Season with ¼ teaspoon of salt.
In a large bowl, whisk together eggs, oregano, ½ teaspoon salt, and Parmigiano. Set aside.
Remove skillet from heat. Add the potato and onion mixture to the egg mixture and fold until the onions and potatoes are fully coated.
Add another tablespoon of olive oil to the bottom of the skillet and swirl it around to coat the sides of the pan. Add egg mixture back to skillet. Top with red pepper slices, prosciutto, and 6 dollops of ricotta. Bake until lightly browned and the center is set, about 20 minutes.
Remove from oven and let cool. You can loosen the sides of the frittata by running a rubber spatula around the edges. Transfer the frittata to a serving plate and slice into wedges.