- 14 ounces waxy Potatoes
- 3 tablespoons Canola oil
- 11 ounces Snow pea
- 1 bunch Parsley
- 3 Eggs
- 6 slices Prosciutto (50 grams; without fat edge, thinly sliced)
Rinse potatoes, peel and slice with a mandoline into thin slices.
Heat the oil in a large non-stick pan. Pour in potatoes, salt and pepper and cook over medium heat for about 8 minutes, turning frequently.
Meanwhile, rinse the snow peas and drain. Snip ends, remove any threads and cut the peas in half, depending on size.
Rinse the parsley, shake dry, pluck off the leaves and chop finely.
Put about 2/3 of the parsley in a bowl and whisk in eggs and 1 tablespoon water. Season with salt and pepper. Cut the prosciutto into wide strips.
Take potatoes from the pan and place in a large bowl. Add snow peas to the pan and cook over medium heat until al dente, 2-3 minutes, turning frequently.
Add potatoes to skillet. Mix the egg mixture with prosciutto and pour over vegetables. Let thicken about 5-7 minutes over medium heat. Before serving, sprinkle with the remaining parsley.