Recipes Potato Frittata with Prosciutto and Gruyère 5.0 (3,512) 3 Reviews 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. More Breakfast Recipes By Tom Valenti Tom Valenti Instagram A 1990 Food & Wine Best New Chef, Tom Valenti is the executive chef of the Jockey Hollow Bar and Kitchen in Morristown, New Jersey. Known for his mastery of French and Italian cuisines at Ouest and Le Cirque, Valenti's illustrious culinary career has spanned more than four decades. Food & Wine's Editorial Guidelines Updated on February 19, 2019 Print Rate It Share Share Tweet Pin Email Photo: © James Baigrie Active Time: 25 mins Total Time: 40 mins Yield: 10 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 Directions 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. Make Ahead The unmolded frittata can be kept at room temperature for 4 hours. Rate it Print