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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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