Description
Frittata with Potato and Bacon – a frittata filled with potatoes, bacon and cheese.
Scale
Ingredients
- 2 tablespoons olive oil
- 1/2 cup onion, chopped
- 1 (15-ounce) potato, peeled and cut into 1/2 inch cubes
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 6 large eggs
- 1/4 cup milk
- 1/4 cup grated Parmesan cheese
- 3 slices bacon, coarsely chopped
- 2 tablespoons fresh basil
Instructions
- In a 9-1/2 inch diameter nonstick ovenproof skillet, cook the bacon. Remove to drain on a paper towel and wipe out the skillet.
- Heat the oil over a medium flame.
- Add the onion and sauté until translucent, about 4 minutes.
- Add the potato, garlic, salt and pepper, and sauté over medium-low heat until the potato is tender and golden, about 15 minutes.
- Preheat the broiler.
- In a medium bowl, whisk the eggs, milk, Parmesan cheese, bacon and basil to blend.
- Stir the egg mixture into the potato mixture in the skillet. Cover and cook over medium-low heat until the egg mixture is almost set, but the top is still runny, about 2 minutes.
- Place the skillet under the broiler and broil until the top is set and golden brown, about 4 minutes.
- Using a rubber spatula, loosen the frittata from the skillet and slide it onto a plate. Cut the frittata into wedges and serve.
Recipe Notes:
adapted from Everyday Italian