Re-imagine the humble Denver omelette, but with more delicious ingredients. Adapted from Six Seasons.

Ingredients

• 1/2 lb Yukon gold potatoes, cut into 1″ cubes
• 3 T unsalted butter
• 2 red bell peppers
• 1 bunch scallions
• 4 oz prosciutto
• 6 eggs
• 1/2 c finely grated Parmigiano-Reggiano cheese
• 1/2 c whole-milk ricotta cheese
• Extra-virgin olive oil
• Salt and pepper to taste

Instructions

1. Put the potatoes in a 4 qt pan and just cover with water. Add salt until it tastes like the sea.
2. Bring to a boil and cook until they are tender but not mushy, 10-15 minutes. Drain and set aside.
3. Heat the oven to 400 F.
4. In a medium-large oven-proof skillet, heat butter over medium high heat. Swirl the melted butter to cover the bottom of the pan and up the sides.
5. Add the peppers, scallions, and prosciutto, season lightly with salt and pepper, and cook until fragrant and the peppers ae softening but not browning, 5-7 minutes.
6. Add the potatoes to the top.
7. Crack the eggs into a large bowl, add 1 t salt, many twists of pepper, and the cheese. Whisk until the eggs are nicely blended.
8. Pour the eggs over the ingredients in the skillet, scraping everything out of the bowl with a rubber spatula.
9. Reduce the heat to medium and let the eggs sit for about 2 minutes. Then carefully slip the spatula around the edges 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.
10. After most of the liquid egg has cooked, but the top is still runny, dollop the ricotta over the top of the frittata in a few blobs.
11. Transfer the pan to the oven and finish cooking the frittata all the way through, about 5 minutes. It should puff up a bit and brown, but be careful not to cook it too much or it will dry out.
12. Before serving, let the frittata sit in the pan for a couple of minutes. Then run the spatula or small knife around the edge of the frittata and as far under the center as you can.