Heat the olive oil in a 10” to 12” oven-safe skillet over medium-high heat. Add the sliced onions and season with sea salt and pepper. Sauté for 5 minutes.
Add the sliced potatoes and toss to coat in oil. Continue tossing every couple of minutes, keeping a layered effect in the skillet and the potatoes intact. Cook for 10 minutes.
In a medium bowl, whisk the eggs, oregano, basil and season with sea salt and pepper. Pour over the veggies in the skillet. Top with prosciutto, calabrese salame, sliced tomatoes and shredded Parmesan.
Cook for 5 minutes on the stovetop, shaking the skillet to loosen the frittata, using a spatula or knife if necessary.
Transfer to the oven and bake for 20 minutes or until the frittata is fully set.
Make the vinaigrette. In a small bowl, whisk together the olive oil, blood orange juice and white balsamic vinegar. Season to taste with sea salt. Toss with the baby kale.
Gently remove the frittata from the skillet and place on the flat side of the Italian Cutting Board Bowl. Serve warm or at room temperature, topped with baby kale and shaved Parmesan.
To Be Noted
This recipe was created in partnership with etúHOME to showcase their Italian Cutting Board Bowl.