The Best Barefoot Contessa Potato Bacon Frittata Recipe Ever

Potato bacon frittatas represent a culinary canvas where rustic comfort meets elegant simplicity.

These baked egg dishes transform humble ingredients into something extraordinary and deeply satisfying.

Whisked eggs form a golden foundation that cradles hearty ingredients with remarkable grace.

Crispy, salty pork pieces create irresistible depth and texture throughout each sumptuous slice.

Rich cheeses melt seamlessly, binding everything into a harmonious medley of flavors and textures.

Home cooks appreciate how these versatile meals transition effortlessly between breakfast, brunch, and casual dinner settings.

Substantial yet light, these frittatas offer nourishment without feeling heavy or complicated.

Store Potato Bacon Frittata with Care

• Freezer Preservation: Slice and individually wrap each piece in freezer-safe film, protecting flavor and texture. Stack wrapped portions in a sealed container to maximize space and prevent freezer burn. Frozen frittata maintains quality for up to two months, offering quick future meals.
• Refrigerator Storage: Transfer leftovers to an airtight container within two hours of cooking. Seal tightly to lock in moisture and prevent absorption of other refrigerator odors. Consume refrigerated frittata within three days for optimal taste and food safety.
• Reheating Strategy: Restore crispy edges and warm center by using oven method. Preheat to 350°F and place frittata slice on a baking sheet, covering loosely with aluminum foil. Warm for 8-12 minutes, checking periodically to prevent overcooking.

Fun Spins on Potato Bacon Frittata

• Rustic Vegetarian Frittata: Replace pancetta with roasted bell peppers, zucchini, and spinach for a colorful vegetable-packed version. Swap Gruyère with feta cheese to enhance Mediterranean flavors.
• Spicy Chorizo Potato Frittata: Substitute pancetta with crispy diced chorizo and add a pinch of smoked paprika to the egg mixture. Include jalapeños for extra heat and depth of flavor.
• Herb Garden Frittata: Incorporate fresh herbs like thyme, rosemary, and basil into the egg mixture. Use goat cheese instead of ricotta and garnish with additional chopped herbs for a bright, aromatic profile.
• Mediterranean Spinach Frittata: Mix in wilted spinach, sun-dried tomatoes, and crumbled kalamata olives. Replace Gruyère with creamy mozzarella and sprinkle pine nuts on top for added texture.

Closing Thoughts on Potato Bacon Frittata

Gourmet comfort emerges from Barefoot Contessa’s potato bacon frittata, where classic ingredients dance together in culinary harmony.

Crispy pancetta and golden potatoes create a canvas of flavor that transforms simple ingredients into an extraordinary meal.

Mediterranean influences blend seamlessly with rustic charm, promising a memorable dining experience.

Cheese and eggs intertwine, generating a luxurious texture that whispers of home-cooked elegance.

Family gatherings and weekend brunches find their perfect companion in this sophisticated yet approachable dish.

Each forkful invites you to savor layers of deliciousness – share this recipe, comment with your favorite twist, and spread the joy of sophisticated home cooking among friends and fellow epicureans.

Savor Potato Bacon Frittata

• Savor Crispy Pancetta Magic: Experience the delightful crunch of perfectly cooked pancetta that adds a smoky, salty burst of flavor to every single bite of this hearty frittata.
• Creamy Potato Comfort: Enjoy golden, tender potatoes cooked in butter, creating a luxurious base that makes this dish incredibly satisfying and warming, perfect for breakfast or brunch enthusiasts.
• Cheesy Texture Delight: Indulge in the rich combination of creamy ricotta and melted Gruyère, which creates a smooth, decadent texture that elevates this frittata from simple to spectacular.
• One-Pan Wonder Convenience: Appreciate the easy cooking method that goes from stovetop directly to oven, minimizing cleanup and maximizing flavor while providing a stress-free cooking experience for home chefs of all skill levels.

Core Ingredients for Potato Bacon Frittata

Main Ingredients:

• Pancetta: Rich, salty Italian bacon that adds deep flavor and crispy texture to the frittata.
• Eggs: The primary protein that binds all ingredients and creates the frittata's structure.
• Ricotta: Creamy cheese that provides a soft, smooth texture and mild dairy richness.

• Gruyère: Nutty Swiss cheese that melts beautifully and adds complex savory notes.
• Butter: Provides richness, helps with cooking, and enhances overall flavor.
• Milk: Adds moisture and helps create a tender, light frittata texture.

• Potatoes: Hearty base ingredient that adds substance and golden crispy edges when cooked.
• Spring Onions: Provides fresh, mild onion flavor and a pop of green color.
• Flour: Helps bind the frittata and create a slightly more stable texture.

• Salt: Enhances all other flavors in the dish.
• Black Pepper: Adds subtle heat and depth to the overall taste.
• Olive Oil: Used for cooking and preventing ingredients from sticking to the pan.
• Baking Powder: Helps the frittata become slightly lighter and more airy.

A Simple Guide to Potato Bacon Frittata

Step 1: Warm Up The Oven

Crank your oven to a cozy 350°F (180°C). Make sure your rack is in the middle position for even cooking.

Step 2: Crisp Up The Bacon

• Bacon pieces
• Crispy pancetta

Cook until golden and delightfully crunchy. Once done, scoop out and set aside.

Step 3: Sizzle The Potatoes

• Butter
• Diced potatoes

Sauté until potatoes turn gorgeous golden brown and become tender and soft.

Step 4: Whip Up The Egg Blend

• Eggs
• Ricotta cheese
• Gruyère cheese
• Melted butter
• Whole milk
• Chopped green onions
• Salt
• Black pepper

In a separate small bowl, mix flour and baking powder, then fold into the egg mixture.

Step 5: Layer And Bake

Scatter crispy bacon over potatoes. Pour egg mixture evenly across the top. Slide into preheated oven and bake for 50-55 minutes until top turns beautiful golden brown.

Step 6: Rest And Serve

Let frittata rest for a few minutes. Slice and serve alongside fresh salad or crusty bread. Enjoy your delicious dish!

Top Hints for Potato Bacon Frittata

• Skillet Selection Matters: Choose a sturdy non-stick, oven-safe pan to guarantee easy release and even cooking of your frittata.
• Potato Perfection Technique: Fully cook potatoes beforehand to create a creamy, tender interior that melts in your mouth with each bite.
• Egg Whisking Secret: Beat eggs thoroughly until they're light and airy, creating a pillowy texture that elevates the entire dish.
• Gentle Mixing Magic: Fold ingredients delicately to preserve the frittata's light, cloud-like consistency and prevent a tough, dense result.
• Resting Ritual: Give your frittata a few minutes to settle after baking, allowing it to set beautifully and slice cleanly for picture-perfect servings.

Barefoot Contessa Potato Bacon Frittata Recipe

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4.6 from 33 reviews

• Total Time: 1 hour 10 minutes
• Yield: 6 1x

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Description

Ina Garten’s potato bacon frittata brings Italian-inspired breakfast comfort straight to your kitchen. Crispy bacon, golden potatoes, and smooth eggs combine in a skillet masterpiece that promises rich flavors and satisfying morning delights you’ll crave again and again.

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Ingredients

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Main Ingredients:

• 8 large eggs
• 450g (1 pound) Yukon Gold potatoes, diced into 1.25cm (0.5 inches) pieces
• 400g (14 ounces) ricotta cheese
• 340g (12 ounces) Gruyère cheese, grated

Protein and Fat Components:

• 55g (2 ounces) pancetta, diced
• 100g (3.5 ounces) unsalted butter, divided
• 120ml (½ cup) whole milk

Seasoning and Dry Ingredients:

• 50g (2 ounces) spring onions, finely chopped (both white and green parts)
• 40g (⅓ cup) plain flour
• 1 tablespoon olive oil
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• ¾ teaspoon baking powder

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Instructions

1. Ignite the oven to a precise temperature of 180°C (fan 160°C) / 350°F / Gas Mark 4, ensuring an optimal environment for culinary transformation.
2. Render the pancetta to crispy perfection by heating olive oil in a 25-centimeter (10-inch) ovenproof skillet over medium-low heat. Allow the pancetta to sizzle and caramelize for 3-5 minutes until achieving a golden-brown crunch. Extract the pancetta and reserve for later incorporation.
3. Transform the potato landscape by retaining approximately of rendered fat in the skillet. Introduce 40 grams () of butter and gently sauté the diced potatoes, coaxing them to a tender golden state over 10-12 minutes.
4. Craft the egg symphony by whisking eggs in a spacious mixing bowl. Incorporate ricotta, Gruyère, melted butter, milk, spring onions, salt, and pepper into a harmonious blend. In a separate vessel, merge flour and baking powder, then delicately fold into the egg mixture until seamlessly integrated.
5. Orchestrate the final composition by reintroducing the crispy pancetta, distributing evenly alongside the potatoes. Cascade the egg mixture over the landscape, smoothing to create a uniform surface. Transfer to the preheated oven and bake for 50-55 minutes until achieving a golden-brown exterior and a set interior.
6. Allow the frittata a brief moment of repose after emerging from the oven. Slice and serve while warmth persists, complemented by a vibrant salad or rustic bread for a complete gastronomic experience.

Notes

• Potatoes need thorough pre-cooking to guarantee a soft, perfectly integrated texture throughout the frittata.
• Whisking eggs completely transforms their consistency, creating an airy, silky foundation for the entire dish.
• Gentle ingredient folding prevents dense, rubbery outcomes, preserving the delicate nature of the egg mixture.
• Resting the frittata after baking allows structural settling, ensuring clean, beautiful slices when serving.
• Selecting a non-stick, oven-safe skillet guarantees smooth cooking and effortless removal without sticking or breaking.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Breakfast, Lunch, Dinner
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: Approximately 411 kcal
• Sugar: 3g
• Sodium: 241mg
• Fat: 25.7g
• Saturated Fat: 10
• Carbohydrates: 20g
• Fiber: 2g
• Protein: 24g
• Cholesterol: 377mg