My F&W
quick save (...)
Potato Frittata with Prosciutto and Gruyère
© James Baigrie

Potato Frittata with Prosciutto and Gruyère

  • ACTIVE: 25 MIN
  • TOTAL TIME: 40 MIN
  • SERVINGS: 10
  • FAST
  • MAKE-AHEAD

This cheesy frittata is the kind of dish—fast, flexible and easy to reheat—that Tom Valenti likes to have around for all kinds of holiday eating. "A frittata is just as good, or maybe better, at midnight," he says.

  1. 1 dozen large eggs
  2. 2 tablespoons water
  3. Salt and freshly ground pepper
  4. 1 packed cup shredded Gruyère
  5. 4 ounces prosciutto, sliced 1/4 inch thick and cut into 1/4-inch dice
  6. 1/4 cup extra-virgin olive oil
  7. 1 pound Yukon Gold potatoes, peeled and cut into 1/2-inch dice
  8. 2 scallions, thinly sliced
  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.
  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.
  3. Bake the frittata for about 10 minutes, until nearly set in the center.
  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.
Make Ahead The unmolded frittata can be kept at room temperature for 4 hours.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(4)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.