POTATO FRITTATA WITH PROSCIUTTO AND GRUYERE
Steps:
- 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.
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Hriday Patwary
[email protected]I'm definitely going to be making this frittata again and again.
A.M.R Tuberose TV Channel
[email protected]This frittata is a great way to sneak some vegetables into your diet.
Touqeer Shah
[email protected]I'm going to try making this frittata with different fillings next time.
Sal Tartamella
[email protected]This frittata is perfect for a brunch or lunch.
Ziyanda Khomo
[email protected]My kids loved this frittata!
Abdull Qadir
[email protected]This frittata is a lifesaver on busy weeknights.
Tanzeel Ahmed
[email protected]I'm so glad I found this recipe.
Saul Vega
[email protected]This is the best potato frittata I've ever had!
Mujtaba Ahmed
[email protected]I can't wait to try this recipe again.
Bilan Bashka
[email protected]This frittata is a keeper!
Mukter Patwary
[email protected]I would definitely recommend this recipe to others.
REALFAME VEVO
[email protected]Overall, I thought the potato frittata was a good recipe. It was easy to make and tasted great.
lyssa deFronzo
[email protected]I had trouble flipping the frittata in the pan. It ended up breaking into pieces.
Paul Casteneda
[email protected]The frittata was a bit bland for my taste. I think I'll add some more salt and pepper next time.
Nathaniel EKPO
[email protected]This is a great recipe for a quick and easy weeknight meal.
Zaharah Namugenyi
[email protected]The potato frittata was delicious! I especially loved the crispy edges.
Hafeez Ghaffari
[email protected]This frittata was a great way to use up leftover potatoes. It was also a nice change from my usual breakfast routine.
murtaza shah
[email protected]I love how versatile this recipe is. I didn't have any Gruyere on hand, so I used cheddar instead. It turned out great!
Shawn Walker
[email protected]This potato frittata was amazing! The flavors of the prosciutto, Gruyere, and potatoes blended perfectly. It was easy to make and a hit with my family.