Red Pepper, Potato and Prosciutto Frittata

This is another delicious specialty from Joshua McFadden’s Six Seasons cookbook, which I’m obsessed with. A great dinner with a salad on the side or serve for brunch. Serves 3-4.

Ingredients:

• 1/2lb peeled potatoes

• Kosher salt, fresh ground peppers

• 2 tbls unsalted butter

• 2 red bell peppers ( or ~ 6 Jimmy Nardellos), seeded and cut into julienne strips

• 1 bunch of scallions (or a half of a Snowgrass Farm bunch), trimmed and sliced on a sharp angle

• 4oz prosciutto, cut into thin strips

• 6 eggs

• 1/2 cup finely grated Parmigiano- Reggiano cheese

• 1/2 cup whole milk ricotta cheese, seasoned with salt and peppers and stirred until it’s creamy

Put potatoes in a pan with water and add salt until it tastes like the sea. Bring to a boil and cook until they are tender but not mushy, 15-20 minutes. Drain.

When cool enough to handle, cut into small chunks.

Preheat oven to 400.

Heat butter in. a 10” skillet (this will go in an oven) over medium-high heat. Add bell peppers, scallions, and prosciutto, season lightly with salt and black pepepr and cook until fragrant and bell peppers are softened but not browned, 5-7 minutes. Add potatoes.

Crack eggs into a large bowl, add 1 tsp salt and many twists of black pepper and the Parmigiano. Whisk until eggs are nicely blended. Pour eggs over the ingredients in the skillet, scraping everything out of the bowl. Reduce heat to medium and let the eggs sit peacefully for about 2 minutes. Then carefully slip the spatula around the edge of the eggs, releasing them from the pan, allowing more liquid egg to flow underneath. Let the new layer of egg set up a bit and then repeat the process. You are building layers of cooked egg, which will help the frittata have a lighter texture than if you simply let the whole thing set as one.

After most of the liquid egg has cooked, but the top is still runny, dollop the ricotta over the top of the frittata in 8 blobs, evenly spaced. Transfer the pan to the oven and finish cooking the frittata all the way through, about 5 minutes or so. It should be puff a bit and the top will get lightly brown.

Let the frittata sit in the pan for a couple of minutes, then run the spatula or a small knife around the edge of the frittata and as far under as you can go to the center. Slide it onto a cutting board or cooling rack. Serve it warm or on the side of room temp.