Potato Frittata with Prosciutto and Gruyère

Name: Potato Frittata with Prosciutto and Gruy&egrave;re
Total time: 40 min
Ingredients: 1 dozen large eggs; 2 tablespoons water; Salt and freshly ground pepper; 1 packed cup shredded Gruyère; 4 ounces prosciutto, sliced 1/4 inch thick and cut into 1/4-inch dice; 1/4 cup extra-virgin olive oil; 1 pound Yukon Gold potatoes, peeled and cut into 1/2-inch dice; 2 scallions, thinly sliced

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Total: 40 minutes

Servings: 10

Author : Tom Valenti

Potato Frittata with Prosciutto and Gruyère

Ingredients

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1 dozen large eggs2 tablespoons waterSalt and freshly ground pepper1 packed cup shredded Gruyère4 ounces prosciutto, sliced 1/4 inch thick and cut into 1/4-inch dice1/4 cup extra-virgin olive oil1 pound Yukon Gold potatoes, peeled and cut into 1/2-inch dice2 scallions, thinly sliced

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Instructions

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Step 1

Preheat the oven to 375°. In a bowl, beat the eggs with the water and season with 3/4 teaspoon of salt and 1/2 teaspoon of pepper. Beat in the Gruyère and prosciutto.

Step 2

Heat the olive oil in a large, nonstick ovenproof skillet. Add the potatoes and cook over moderately high heat, stirring occasionally, until tender and golden brown, about 7 minutes. Add the scallions and cook for 1 minute. Stir the egg mixture and add to the skillet. Stir to distribute the potatoes. Cook until the bottom is just set, about 3 minutes; lift the frittata to allow the uncooked eggs to seep underneath.

Step 3

Bake the frittata for about 10 minutes, until nearly set in the center.

Step 4

Preheat the broiler. Broil the frittata 8 inches from the heat for 1 minute, until the top is just beginning to brown. Cut the frittata into wedges and serve hot or at room temperature.