INGREDIENTS
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1 dozen large eggs
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2 tablespoons water
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Salt and freshly ground pepper
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1 packed cup shredded Gruyère
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4 ounces prosciutto, sliced 1/4 inch thick and cut into 1/4-inch dice
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1/4 cup extra-virgin olive oil
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1 pound Yukon Gold potatoes, peeled and cut into 1/2-inch dice
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2 scallions, thinly sliced