Description
Ina Garten’s potato pancetta frittata combines crispy potatoes, salty pancetta, and creamy eggs in a delightful Italian-inspired dish. Guests will savor each rich, golden slice of this elegant breakfast centerpiece.
Ingredients
Scale
- 8 large eggs
- 450g / 1 lb Yukon Gold potatoes (diced into 1.25cm / 0.5 inches pieces)
- 400g / 14 oz ricotta cheese
- 340g / 12 oz Gruyère cheese (grated)
- 55g / 2 oz pancetta (diced)
- 100g / 7 tbsps unsalted butter (divided)
- 120ml / ½ cup whole milk
- 40g / ⅓ cup plain flour
- 2 tsps kosher salt
- 1 tsp freshly ground black pepper
- ¾ tsp baking powder
- 1 tbsp olive oil
- 50g / ½ cup spring onions (finely chopped, both white and green parts)
Instructions
- Thermal Preparation: Set oven to 180°C (fan 160°C) / 350°F with the rack centrally positioned for uniform heat distribution.
- Pancetta Transformation: In a 25-centimeter ovenproof skillet, render pancetta over medium-low heat until crispy and golden. Drain excess fat on paper towels, reserving the skillet with residual fat.
- Potato Foundation: Melt butter in the same skillet, arranging potatoes in a single layer. Cook for 10-12 minutes, stirring intermittently to achieve a perfectly caramelized exterior and tender core.
- Egg Composition: Blend eggs with ricotta, Gruyère, melted butter, milk, spring onions, salt, and pepper. Gently fold in sifted flour and baking powder until just integrated, maintaining a light, airy texture.
- Layering Assembly: Sprinkle crispy pancetta across the potato base, then cascade the egg mixture evenly, ensuring complete surface coverage using a spatula.
- Culinary Baking: Slide skillet into preheated oven, baking for 50-55 minutes until the surface turns golden and the center feels firm when lightly pressed.
- Finishing Touch: Allow frittata to rest 3-4 minutes for optimal setting, then slice and serve with a vibrant green salad or artisan bread.
Notes
- Pancetta Crispiness Check: Cook until edges turn golden-brown and edges become slightly crisp for maximum flavor and texture.
- Potato Layer Technique: Create a single, even layer when cooking potatoes to ensure uniform browning and prevent uneven cooking.
- Egg Mixture Mixing Hint: Fold flour mixture gently to avoid overmixing, which can create a tough, dense frittata texture.
- Resting Period Importance: Allow frittata to rest 3-4 minutes after baking to help stabilize structure and make clean, neat slices possible.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 410
- Sugar: 2g
- Sodium: 660mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 340mg