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Breakfast page 1EGGS: Frittatas, Poached, etc >>>> >  Frittata: Potato Prosciutto & Gruyere


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Food & Wine Annual Cookbook 2008
Food & Wine Magazine
This cheesy frittata is the kind of dish-fast, flexible and easy to reheat—that New York City chef Tom Valenti likes to have around for all sorts of holiday eating. "A frittata is just as good, or maybe better, at midnight," he says.
Total: 40 min
10 Servings


• 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

Preheat the oven to 375°F. 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 shredded Gruyère and diced prosciutto.

2. Heat the olive oil in a large nonstick ovenproof skillet. Add the diced potatoes and cook over moderately high heat, stir- ring occasionally, until they are tender and golden brown, about 7 minutes. Add the scallions and cook, stirring, for 1 minute. Stir the egg mixture and add to the skillet. Stir to distribute the potatoes. Cook until the bottom of the frittata 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 about 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.
—Tom Valenti

Make Ahead: The unmolded frittata can be kept at room temperature for 4 hours.


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