Description
Ina Garten’s potato bacon frittata blends crispy bacon, creamy potatoes, and sharp cheddar into a delightful breakfast centerpiece. Guests will savor each rich, hearty bite of this classic Italian-inspired morning dish.
Ingredients
Scale
- 8 large eggs
- 1 lb (450g) Yukon Gold potatoes, diced into 0.5 inches (1.25cm) pieces
- 14 oz (400g) ricotta cheese
- 12 oz (340g) Gruyère cheese, grated
- 2 oz (55g) pancetta, diced
- ½ cup (120ml) whole milk
- 3.5 oz (100g) unsalted butter, divided
- ⅓ cup (40g) plain flour
- 2 oz (50g) spring onions, finely chopped (both white and green parts)
- 1 tbsp olive oil
- 2 tsps kosher salt
- 1 tsp freshly ground black pepper
- ¾ tsp baking powder
Instructions
- Preparation: Preheat the oven to 180°C (fan 160°C) / 350°F / Gas Mark 4, creating an ideal baking environment.
- Pancetta Transformation: In a 25-centimeter ovenproof skillet, heat olive oil over medium-low heat. Crisp the pancetta until golden brown, then remove and set aside, preserving its crunchy texture.
- Potato Sautéing: Utilize the pancetta-infused fat in the skillet, adding butter to sauté diced potatoes. Cook for 10-12 minutes, coaxing them to a tender, golden perfection.
- Egg Mixture Composition: Whisk eggs in a large bowl, blending ricotta, Gruyère, melted butter, milk, spring onions, salt, and pepper. Separately, combine flour and baking powder, then gently fold into the egg mixture until fully incorporated.
- Final Assembly and Baking: Scatter the crispy pancetta and potatoes evenly in the skillet. Pour the egg mixture over the ingredients, creating a smooth surface. Bake in the preheated oven for 50-55 minutes until the frittata develops a golden-brown crust and sets completely.
- Serving: Rest the frittata briefly after removing from the oven. Slice and serve warm, accompanied by a fresh salad or crusty bread for a delightful culinary experience.
Notes
- Crisp Pancetta Technique: Cook pancetta slowly over medium-low heat to achieve maximum crunchiness and prevent burning, extracting optimal flavor and texture.
- Potato Preparation Mastery: Dice potatoes uniformly and sauté with retained fat to ensure even cooking and golden-brown edges, which enhances overall taste profile.
- Egg Mixture Precision: Whisk ingredients thoroughly and fold flour mixture gently to prevent overmixing, maintaining a light and fluffy frittata texture.
- Baking Perfection Strategy: Monitor oven temperature closely and check frittata at 50-minute mark to prevent overcooking, ensuring a golden exterior and creamy interior.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Lunch, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 489
- Sugar: 3g
- Sodium: 731mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 372mg