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.
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:
- 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)
Instructions
- Preheat the oven to 180°C (fan 160°C) / 350°F, ensuring the rack is positioned in the center for even heat distribution.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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