Potato Frittata With Prosciutto And Gruyère

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1 dozen large eggs

2 tablespoons water

Salt and freshly ground pepper

1 packed cup shredded Gruyère

4 ounces prosciutto, sliced 1/4 inch thick and cut into 1/4-inch dice

1/4 cup extra-virgin olive oil

1 pound Yukon Gold potatoes, peeled and cut into 1/2-inch dice

2 scallions, thinly sliced

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