Weekend-Ready Barefoot Contessa Potato Pancetta Frittata Recipe

A potato pancetta frittata brings bold flavor and comforting texture to the breakfast table.

Each slice is packed with crispy pancetta, tender potatoes, and fluffy eggs.

It’s hearty enough for brunch but simple enough for a weekday meal.

The golden top and rich aroma make it irresistible right out of the oven.

You can also add vegetables or herbs to make it your own.

This dish balances rustic charm with satisfying flavor in every bite.

Celebrate Potato Pancetta Frittata

• Flavor Explosion: Crispy pancetta and golden potatoes create a mouthwatering combination that bursts with savory goodness, making every bite a delightful taste adventure.
• Creamy Texture Delight: The ricotta and Gruyère cheese blend seamlessly with fluffy eggs, delivering a luxurious, silky texture that melts in your mouth and leaves you craving more.
• Versatile Meal Champion: Perfect for breakfast, brunch, or a light dinner, this frittata transforms simple ingredients into an impressive dish that works for casual family meals or elegant gatherings with minimal effort.

Essential Picks for Potato Pancetta Frittata

• Eggs: Rich and creamy base for the frittata, providing structure and nutritional value.
• Ricotta: Soft cheese adding lightness and smooth texture to the egg mixture.
• Pancetta: Savory Italian cured meat that brings a delicious crispy and salty element.
• Gruyère Cheese: Nutty Swiss cheese melting beautifully and adding depth of flavor.

• Spring Onions: Fresh, mild onion flavor that adds brightness to the dish.

• Potatoes: Hearty and golden ingredient that creates substantial texture in the frittata.
• Flour: Helps bind the egg mixture and provides slight structure.
• Baking Powder: Ensures a light and fluffy texture for the frittata.

• Butter: Adds rich flavor and helps with cooking and browning.
• Milk: Contributes to a creamy and smooth egg mixture.
• Olive Oil: Used for cooking pancetta and preventing sticking.

• Salt: Enhances overall flavor of the dish.
• Black Pepper: Adds subtle warmth and complexity to the frittata.

Step-by-Step for Potato Pancetta Frittata

Step 1: Warm Up the Oven

Prepare your oven by setting the temperature to 350°F. This creates the perfect environment for baking a delightful frittata.

Step 2: Crisp the Pancetta

Heat olive oil in a large ovenproof skillet over medium heat. Cook pancetta until it turns golden and crispy. Once done, transfer to a plate and set aside.

Step 3: Sauté the Potatoes

• Golden brown
• Tender
• Slightly crispy around edges

Step 4: Create the Egg Blend

• Eggs
• Ricotta cheese
• Gruyère cheese
• Melted butter
• Milk
• Chopped spring onions
• Salt
• Black pepper

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

Step 5: Assemble and Bake

Scatter crispy pancetta over potatoes in the skillet. Pour egg mixture evenly across the surface. Transfer to preheated oven and bake for 50-55 minutes until top turns beautiful golden brown and center sets completely.

Step 6: Serve and Enjoy

Allow frittata to rest for several minutes. Slice and serve alongside a fresh green salad or crusty bread. Perfect for brunch or casual dinner gathering!

Expert Hints for Potato Pancetta Frittata

• Skillet Selection Strategy: Choose a heavy-bottomed, non-stick pan that can transition seamlessly from stovetop to oven for perfect heat distribution and easy serving.
• Potato Perfection Technique: Par-cook diced potatoes until golden and crispy edges form, ensuring they're tender and flavorful before combining with eggs.
• Egg Whisking Magic: Beat eggs vigorously but briefly, incorporating air to create a light, fluffy texture that elevates the entire frittata's consistency.
• Gentle Mixing Mastery: Fold ingredients delicately to preserve the frittata's airy structure, preventing dense or rubbery results that can happen with overmixing.
• Resting Ritual: Give the frittata a 5-minute cooling period after baking, allowing eggs to set completely and making slicing clean and effortless.

Smart Storage for Potato Pancetta Frittata

• Seal and Stack: Wrap each slice of frittata individually in parchment paper or aluminum foil to prevent moisture loss and freezer burn. Place wrapped portions in a sturdy freezer-safe container, stacking them neatly to maximize space and maintain optimal texture.
• Chilled Storage: Transfer leftover frittata to an airtight glass container with a tight-fitting lid. Press a layer of plastic wrap directly onto the surface to minimize oxidation and preserve the delicate flavors. Store in the refrigerator's main compartment, where temperature remains most consistent.
• Quick Warmup: Restore the frittata's crispy edges by reheating in a preheated skillet over medium-low heat for 2-3 minutes.

Creative Spins on Potato Pancetta Frittata

• Veggie Power Frittata: Replace pancetta with roasted bell peppers, zucchini, and spinach for a vegetarian version. Swap Gruyère with feta cheese to enhance vegetable flavors and add a Mediterranean touch.
• Spicy Southwest Frittata: Incorporate diced jalapeños, chorizo, and replace Gruyère with pepper jack cheese. Add cumin and chili powder to the egg mixture for a bold, zesty profile that brings heat and excitement.
• Mediterranean Herb Frittata: Use prosciutto instead of pancetta, add chopped fresh basil and sun-dried tomatoes. Substitute ricotta with goat cheese and sprinkle dried oregano into the egg mixture for an aromatic, light Mediterranean-inspired dish.
• Smoked Salmon Frittata: Swap pancetta with flaked smoked salmon, incorporate dill, and replace Gruyère with cream cheese. Reduce milk slightly to maintain a rich, creamy texture that celebrates seafood elegance.

Thoughts on Potato Pancetta Frittata

Culinary dreams merge with rustic charm in this Barefoot Contessa potato pancetta frittata.

Crispy pancetta dances with golden potatoes, creating Mediterranean magic on your plate.

Gruyère cheese whispers luxury throughout each delectable bite.

Kitchen mastery shines through this elegant one-pan masterpiece that transforms simple ingredients into extraordinary cuisine.

Hearty textures and rich flavors promise a memorable dining experience that connects tradition with contemporary cooking.

You’ll want to bookmark this recipe, share its delightful story with friends, double-tap for inspiration, and drop a comment celebrating this incredible culinary adventure.

Barefoot Contessa Potato Pancetta Frittata Recipe

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4.6 from 16 reviews

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

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Description

Ina Garten’s potato pancetta frittata blends Italian comfort with rustic elegance. Crisp pancetta, golden potatoes, and fresh herbs create a luxurious breakfast masterpiece you’ll savor from first bite to last.

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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:

• 55g (2 ounces) pancetta, diced
• 100g (7 tablespoons) unsalted butter, divided
• 120ml (½ cup) whole milk

Dry Ingredients and Seasonings:

• 40g (⅓ cup) plain flour
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• ¾ teaspoon baking powder
• 1 tablespoon olive oil
• 50g (½ cup) spring onions, finely chopped (both white and green parts)

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Instructions

1. Preheat the oven to 180°C (fan 160°C) / 350°F, ensuring the rack is positioned in the center for even heat distribution.
2. Prepare the pancetta by carefully heating olive oil in a 25-centimeter (10-inch) ovenproof skillet over medium-low heat. Sauté the pancetta for 3-5 minutes until it transforms into crispy, golden-brown morsels. Transfer the pancetta to a paper towel-lined plate to drain excess fat.
3. In the same skillet, retain approximately of rendered fat. Add 40 grams () of butter and the diced potatoes, creating a single layer. Cook for 10-12 minutes, gently stirring occasionally to achieve a uniform golden-brown exterior and tender interior.
4. Craft the egg mixture by whisking eggs in a spacious mixing bowl. Incorporate ricotta cheese, grated Gruyère, melted butter, milk, finely chopped spring onions, salt, and freshly ground black pepper. In a separate bowl, sift together flour and baking powder, then gradually fold into the wet ingredients until just combined.
5. Reassemble the frittata by scattering the crispy pancetta evenly across the potato base. Delicately pour the egg mixture over the top, using a spatula to spread it evenly and ensure consistent coverage.
6. Transfer the skillet to the preheated oven and bake for 50-55 minutes. The frittata is ready when it develops a golden-brown surface and feels set when gently pressed in the center.
7. Remove from the oven and allow the frittata to rest for 3-4 minutes, which helps it set and makes slicing easier. Serve warm, accompanied by a crisp green salad or crusty artisan bread.

Notes

• Master your skillet selection for perfect heat distribution and easy serving.
• Potato preparation sets the foundation for a melt-in-your-mouth frittata texture.
• Whisking transforms eggs from simple ingredients into a fluffy, airy masterpiece.
• Gentle mixing preserves the delicate structure of your culinary creation.
• Resting time helps the frittata settle, ensuring picture-perfect slices every time.

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

Nutrition

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