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Ham and Cheese Frittata

From Italian Cooking and Living, October/November 2004

    3 tablespoons extra-virgin
    olive oil, divided
    1 Yukon gold potato, peeled and diced
    5 large eggs, beaten
    4 ounces prosciutto cotto (or substitute regular ham), diced
    1/4 cup freshly grated Parmigiano-Reggiano (or substitute domestic parmesan)
    8 chives, finely chopped
    salt and freshly ground pepper
Preheat the oven to 350°. In an ovenproof, nonstick skillet over medium-high heat, warm 2 tablespoons of olive oil. Add the potato, and sauté until browned and tender, about 7 minutes. Meanwhile, in a bowl, combine the eggs, prosciutto, cheese, chives and the remaining tablespoon of olive oil. Season with salt and pepper, and stir. Add the mixture to the skillet with the potatoes, and lower the heat. Cook until the bottom sets, about 4 minutes. Remove from the heat, and bake in the oven until cooked through and golden on top, about 8 minutes. Remove from the oven, and flip the frittata onto a serving platter. Slice and serve warm or at room temperature. Serves 4

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italian cooking and living magazine
The Magazine of La Cucina Italiana