POTATO FRITTATA WITH PROSCIUTTO AND GRUYèRE

Potato Frittata with Prosciutto and Gruyère image

Provided by @MakeItYours

Number Of Ingredients 8

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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

Steps:

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