Yes, I admit it — I’m a Food & Wine fag. This magazine is the most bougie of the bougie, the epitome of flaunting it when you got it. Fragments of old issues clutter up my notebooks like a virgin’s pressed flowers, and they each scream out to me, “This is what you could be eating!” Skimming through these cuttings, I am ashamed. I could be using the money I spend on luxury goods like truffle butter and goat cheese to… I don’t know, adopt a barefoot Indian child. But Food & Wine and the culture of haute cuisine beckon me, and I am ambivalently convinced of the art in epicurean pursuits.
So here’s a frittata recipe that I found in Food & Wine. It was beautiful to eat.
Potato, Prosciutto and Gruyere Frittata
- 1 dozen large eggs
- 2 tbsp. water
- salt and pepper
- 1 packed cup shredded Gruyere
- 4 oz. prosciutto, sliced 1/4-inch thick
- 1/4 C extra-virgin olive oil
- 1 lb. Yukon Gold potatoes, peeled and diced
- 2 scallions, thinly sliced
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.