Recipes
Potato Frittata with Prosciutto and Gruyere
- Breakfast
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.
Ingredients
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1 dozen large eggs
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2 tablespoons water
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Salt and freshly ground pepper
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1 packed cup shredded Gruyère
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4 ounces prosciutto, sliced 1/4 inch thick and cut into 1/4-inch dice
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1/4 cup extra-virgin olive oil
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1 pound Yukon Gold potatoes, peeled and cut into 1/2-inch dice
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2 scallions, thinly sliced
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