Potato Frittata With Prosciutto and Gruyere

Great brunch fare for weekend company!

• Ready In: 40 mins
• Serves: 10

Ingredients

• 1  dozen  large egg
• 2  tablespoons water
•  salt
•  fresh ground black pepper
• 1  cup  of shredded gruyere cheese (4 oz.)
• 4  ounces prosciutto, sliced 1/4-inch thick and cut into 1/4-inch dice
• 1⁄4 cup olive oil
• 1  lb yukon gold potato, peeled and cut into 1/2-inch dice
• 2  green onions, thinly sliced

Directions

1. Preheat oven to 375 degrees.
2. Beat eggs with water in large bowl. Season with 3/4 tsp salt and 1/2 tsp pepper. Beat in Gruyere and porsciutto.
3. Heat olive oil in a large, nonstick, ovenproof skillet. Add potatoes and cook over moderately high heat, stirring occasionally, until tender and golden brown, about 7 minutes. Add the green onions 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.
4. Bake the frittata for about 10 minutes, until nearly set in the center.
5. Preheat the broiler. Broil the frittata 8" from the heat for 1 minute, until the top is just beginning to brown. Cut the frittata into wedges and serve hot ot room temperature.
6. Can keep unmolded frittata at room temperature for 4 hours.