Thanks to Giada DeLaurentis

4 tbsp olive oil
1 ( 7 oz ) potato peeled, cut into 1/4 inch cubes
1/2 onion chopped
2 garlic cloves minced
salt and freshly ground black pepper
6 large eggs
1/4 cup heavy cream

1/4 cup grated parmesan
2 ounces sliced prosciutto, coarsely chopped
2 tbsp chopped fresh basil leaves
Heat the oil in a heavy 9 1/2 in diameter skillet over medium heat. Add the potato onion and garlic . Season the potato mixture with salt and pepper to taste. Saute over medium low heat until the potato is golden and crisp on the outside, tender inside, about 7 to 10 minutes.
Preheat the broiler. Whisk the eggs, cream, parmesan prosciutto and basil in a medium bowl to blend. Stir the egg mixture into the potato mixture in the skillet. Cook over medium heat until the egg mixture is almost set , but the top is still loose, about 3 minutes. Place the skillet under the broiler. Broil until the top is set and golden brown , about 4 minutes. Using a rubber spatula , loosen the frittata from the skillet and slide the frittata onto a cutting board or serving platter. Cut into 12 pieces