Potato Frittata With Prosciutto And Gruyère
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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