sea salt and freshly ground black pepper, to taste
¼ cup chopped fresh chives, plus more for garnish
2 tablespoons chopped fresh parsley
6 large eggs
3 slices prosciutto
6 ciliegine (small mozzarella balls), quartered
Instructions
Fill a small pot with water. Add potatoes, cover and bring to a boil. Then reduce heat and simmer until potatoes are easily pierced with the tip of a knife, about 8 minutes. Drain; when potatoes are cool enough to handle, remove and discard skins and slice into ¼" rounds.
Heat olive oil and butter in a 9" oven-safe fry pan over medium-high heat. Add onion and cook until caramelized, 8-10 minutes.
In a large bowl, whisk together eggs and season with salt and pepper.
Add eggs to fry pan and cook, gently stirring the mixture constantly with a silicone spatula for about 15 seconds. Smooth the top and cook until the bottom is golden brown and the top is slightly set, 4-5 minutes.
Sprinkle prosciutto and ciliegine on top. Broil for 5-7 minutes or until cheese is melted.
Remove from the oven and slide the frittata onto a cutting board or serving platter. Top with more chives, cut into wedges and serve warm.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/prosciutto-caramelized-onion-and-potato-frittata/