Frittata | Umami

Ingredients

• ½ pound potatoes, peeled if the skins are mature
• Kosher salt and freshly ground black pepper
• 2 tablespoons unsalted
• butter
• 2 red bell peppers or other large sweet peppers, seeded and cut into julienne strips
• 1 bunch scallions, trimmed (including ½ inch off the green tops), sliced on a sharp angle
• 4 ounces prosciutto, cut into thin strips
• 6 eggs
• ½ cup finely grated
• Parmigiano-Reggiano cheese
• Extra-virgin olive oil
• ½ cup whole-milk ricotta cheese, seasoned lightly with salt and pepper and stirred so it's creamy