A frittata is similar to an omelette, but it is more robust. It also, at some point, goes into the oven, so you need a skillet with an oven-safe handle. I never seemed to have such a skillet and always made mine on top of the stove, but I did yearn to make an oven frittata because they puff up and look amazing when they come out of the oven. Now, thanks to Home Goods, which sells top of the line cookware at a reasonable price (maybe they will want to pay me for this tip (ha ha), I found a very nice skillet to use for my bacon and potato frittata.
The only problem I had was remembering to use an oven mitt after the skillet was cooling on a rack because the handle stayed so hot. Of course I already have the burn to prove how sensible this advice is if I had only taken it.
This recipe calls for 3 or 4 slices of diced up bacon, 2 medium red potatoes diced up, 1/2 a medium onion diced, 1 clove of garlic minced, 4 eggs, lightly beaten, shredded herbs, and a splash of milk- all ingredients most of us always have on hand. So assemble the ingredients, preheat the oven, take out a skillet with an oven-proof handle and get ready to make an eye-popping bacon and potato frittata.
2 – 3 slices of bacon, cut up or diced fine (however you want your bacon)
2 red potatoes, diced in 1/2″ dice
4 – 6 eggs, lightly beaten
3 tbsp of milk
1/2 a medium onion, diced fine
1 clove garlic, minced or pressed
Handful of fresh herbs, shredded, like basil, thyme, chives
2 – 3 tbsp butter
2-3 tbsp mild olive oil or vegetable oil
Salt and pepper to taste
Dash of hot sauce (optional)
2 tbsp of grated parmesan cheese
3 tbsp shredded cheddar cheese (or cheese of choice)
Wash and then peel the potatoes. Cut them into 1/2 ” dice and then dry the potato cubes with a paper towel. They won’t fry well if they are still wet. Set the potatoes aside. Peel a medium size onion and cut it in half. Save one half for another time. Dice up half the onion and set it aside. Peel a clove of garlic and mince or press it. Cut up the bacon slices and set them aside. Shred the herbs.
Break the eggs into a small bowl. Add the milk, salt, and pepper. Add dash of hot sauce, if using. With a fork, lightly beat the eggs until they are combined. Set aside the bowl.
Place the skillet on medium high heat and add 1 tbsp of oil. Heat the oil until hot and shimmering. Throw in the bacon, diced onion and minced garlic, and stir it around until the bacon browns and renders its fat and the onions soften and become slightly golden. Remove the browned bacon mixture to a bowl.
If the skillet has burned bits on the bottom, quickly wash it out. Return it to the stove, add 2 tbsp of oil and heat again on medium high until the oil is shimmering.Add the dried potato cubes in a single layer and let them brown without turning for 3 minutes. Check to see if the underside is golden and crusty.
Meantime, add 2 – 3 tbsp of butter to the skillet, reduce heat to medium, and let the butter start foaming. Make sure the entire bottom of the pan is covered with foaming butter. Add in the potatoes, bacon, onion-garlic mix and finally the beaten eggs. Also add the shredded herbs, if using them. Don’t stir. Let it cook for several minutes.
You will see the edges of the frittata start pulling away from the sides of the pan and not stick. Lovely. That is what you want. Don’t touch it. When sides are slightly puffed, but the middle is still semi- liquid, using an oven-mitt, grab the handle of the skillet and place it in the preheated oven. Let it cook for 5 – 10 minutes.
Slide out the oven rack and sprinkle the top of the skillet with both cheeses. Slide it back in and bake until the frittata looks golden, puffed and no longer liquid in the center. (3 – 5 minutes) Take it out of the oven and place it on a rack. By now, it smells heavenly, the cheese looks crusty and melted,
and when you cut into it you can see the fried potatoes and bacon chunks. Slide the frittata onto a plate, cut it into wedges and serve it right away with a crisp green salad and a lovely glass of iced green tea with lemon. And now I am going to heat up a piece from the frittata I made this morning and bask in the divineness of this Italian egg dish.