Heat the roasted garlic butter in a medium size oven proof skillet
over medium heat. Saute the prosciutto, salami, and parsley for a
minute or two. Add the cooked potatoes. Saute another minute. Reduce
the heat to medium-low. In a bowl, beat the eggs, water, and
Locatelli cheese together. Pour the egg mixture over the sauted items
in skillet. Cook over medium-low heat for 15 minutes. Remove from
stove top burner and place skillet under broiler until brown on top.
Slide the frittata out of the skillet and onto a serving dish.
Garnish with sliced wine cured Italian black olives.
