I used to covet those fancy (read: expensive) frittata pans with the handles that intertwine, making flipping a frittata an easy breezy affair. Turns out, you don’t even need to flip a frittata, my cooking friends. So free yourselves from want of those pans and just follow the recipe below with your oven-safe skillet or saute pan. We’ve made several frittatas now ourselves and they are some of the easiest, tastiest things you could plate up for a scrumptious breakfast, brunch, lunch or even dinner. Frittatas are just that versatile.
The work on this one is relatively easy. I was just grateful the potatoes required so little fuss and they turned out great in this, neither too firm or too soft. If I recall correctly, we did cook ours a little longer than called for. Just use your judgement on how done is done enough for you. And don’t skip those roasted peppers. When combined with other ingredients in a dish like this, they add a nice, bright pop of flavor.
Like so many good recipes, we begin with the humble-looking onion and garlic, who are, of course, anything but. As usual, we upped the garlic by a clove or two. Maybe even three!
The point of a fritatta is to mix several yummy ingredients with an egg mixture like this one. Throw in some parmesan cheese (which, yes, we upped, using between a quarter and half cup, actually), some herbs and seasoning. Shebang! Time to cook this thang.
See, yep – potatoes. There they are, browning right on up.
After the potatoes, everything comes together pretty quickly. And thank goodness, too cuz the cook’s are getting hungry.
Initially upon adding the egg mixture, use your pancake spatula flipper thingy to pull the egg away from the sides of the pan in a few places, allowing the egg to cascade down and fill the empty space. This will help the egg to cook completely since, remember, this thang isn’t getting flipped.
I think we got so excited about this recipe that before we knew it, we were done! And on our way to introducing it to our taste buds. The recipe says the cheese is optional, but please. Really? We layered on about five round slices of this perfectly melty stuff.
And that, folks, is how you make one tasty, awesome frittata! The recipe states how this is a good base recipe for a fritatta in general and we agree. It would be really easy to add some mushrooms, for example, maybe take away the potatoes and use parsnips instead. Try some kale or swiss chard in place of the spinach (both of which might need a little more saute time than the spinach, especially kale). The point is, have fun, use ingredients that appeal to you and you pretty much can’t go wrong. Enjoy!
Bacon & Potato Fritatta
from Gourmet Live, April 2012 via Epicurious
- 8 large eggs
- 2 tablespoons chopped fresh basil, parsley, or tarragon
- 3 tablespoons grated parmesan
- Salt and freshly ground black pepper
- 6 slices bacon, chopped
- 1 pound potatoes, peeled and cut into 1/2-inch pieces
- 2 tablespoons olive oil, divided
- 1 small onion, or more to taste, chopped
- 2 garlic cloves, or more to taste, chopped
- 2 to 3 cups spinach or arugula, coarsely chopped
- 1/2 cup chopped roasted peppers, or to taste
- 3 ounces sliced Provolone (5 to 6 slices), optional
Whisk together eggs, basil, parmesan, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl.
Cook bacon in a 10-inch heavy skillet over medium heat, stirring, until crisp. Transfer bacon with a slotted spoon to a large bowl then pour off all but 2 tablespoons fat.
Add potatoes and 1/4 teaspoon each of salt and pepper to skillet, and sauté over medium-high heat until golden, about 3 minutes. Cover skillet and continue to cook over medium-low heat, stirring a few times, until potatoes are just tender, about 3 minutes more. Transfer the potatoes with a slotted spoon to bowl containing the bacon.
Add 1 tablespoon oil to skillet and sauté onion and garlic over medium-high heat until pale golden, about 4 minutes, then add spinach and sauté until just wilted.
Gently add the potatoes and bacon, the roasted peppers, and remaining tablespoon oil into onion mixture, spreading it evenly.
Pour egg mixture evenly over vegetables and cook over medium-high heat, lifting up cooked egg around edges with a heat-proof rubber spatula to let uncooked egg flow underneath, 2 to 3 minutes. Reduce heat to medium and cook, covered, until it appears mostly set, with a moist top and center, 3 to 5 minutes more.
Remove lid. If using Provolone, broil frittata 5 to 7 inches from heat until set, but not browned, 1 to 2 minutes, then top with an even layer of cheese and continue to broil until browned and bubbling, 1 to 3 minutes (watch carefully).
If skipping the cheese, broil frittata until the top is lightly browned, 1 to 3 minutes (making sure it doesn’t burn).
If using a nonstick skillet, slide the frittata onto a serving plate. If using a cast-iron skillet, cut and serve wedges directly from the skillet.
My nonstick saute pan is actually 12 inches wide and it worked fine with this recipe.
When you are cooking the egg part, you might be surprised how quickly it puffs up on the stove top, so just remember to stick around and watch it. And for gosh sakes, don’t forget to use those potholders with that pan after it goes into the oven. So says the cook that has forgotten and grabbed an oven-flamed handle. Twice.
Add whatever herbs are your favorite to this kind of recipe. We tossed in some fresh thyme in addition to fresh parsley.