I found this recipe in People magazine back in May and I just got around to making it. I doubled the recipe and used a 12 inch pan. I don't own any cast iron skillets. Michele Mazza is the executive chef of Trattoria Il Mulino a New York City hotspot. It appears that Michele shared his recipe all over the internet and on television because it can be found on many websites. It sounded exactly like something that I would really enjoy eating. I love the idea of potatoes and eggs. My mother used to make potatoes and eggs when I was a child. I am excited to try the combination with the cheeses, potatoes, prosciutto and eggs. Yum!
By Michele Mazza
2 tbsp. Olive oil
3 extra-large eggs, lightly beaten
4 tbsp. water
3 oz. fresh mozzarella, chopped
2 oz. sliced prosciutto
2 oz. boiled potatoes, peeled and sliced thin
1 oz. Parmigiano cheese, grated
White pepper to taste
1. Preheat oven to 375 degrees F. Heat olive oil in a 10-inch cast-iron skillet over medium heat. Meanwhile, in a large bowl, whisk together eggs, water mozzarella, prosciutto, potatoes, Parmigiano and white pepper. Pour mixture into the hot skillet and place in the oven.
2. Bake for about 10 minutes (a knife inserted into frittata should come out clean) and serve hot. If top of frittata isn’t browned enough, stick pan under the broiler for about 1 minute.
Italian Creative Cook