Instructions: Lightly beat eggs with salt and pepper to taste. Slice prosciutto crosswise into 1/4-inch strips. Cut potatoes into 1/4-inch dice to measure 1 1/2 cups.

Heat oil in 10-inch nonstick, ovenproof skillet over medium heat. Add leek and saute until just starting to soften, about 2 minutes. Add prosciutto and saute until leek is soft, 1 to 2 minutes. Remove half of leek mixture and set aside.

Add potatoes and rosemary to skillet and toss to heat potatoes, 1 minute. Reduce heat to medium-low and add eggs. Do not stir. Cook just until bottom of eggs is set, 3 to 4 minutes. Top should still be wet.

Sprinkle with cheese and reserved leek mixture. Broil 4 inches from heat source until frittata is golden and sizzling, about 2 minutes. Invert frittata onto cutting board, sprinkle with tomato and parsley, and cut into wedges.

This recipe yields 4 servings.

Comments: New potatoes work best for this recipe. If your nonstick skillet is not ovenproof, wrap the handle with several layers of foil before placing it in the oven.

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