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Prep Time: 30 Minutes Cook Time: 90 Minutes |
Ready In: 120 Minutes Servings: 8 |
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Ingredients:
10 eggs |
kosher salt and freshly ground pepper |
2 tablespoon(s) olive oil |
1/4 cup(s) plus 1 tbs minced fresh chives |
2 russet potatoes, 1 1/4 lb total, scrubbed, cut into 1 dice |
1 1/2 cup(s) shredded cheddar cheese |
1/2 cup(s) sour cream |
10 thick cut bacon slices, cut into 3/4 dice |
Directions:
1. Preheat oven to 500. Combine potatoes, 1 Tbs oil, salt and pepper. Transfer to baking sheet; bake, stirring occasionally until tender, about 30 min.
2. Cool 30 min.
3. In deep half of frittata pan over medium high heat, cook bacon until crisp, about 10 min. Drain on paper towels. Discard fat in pan. Finely chop 2 Tbs bacon; reserve for garnish.
4. In large bowl, whisk eggs, salt, pepper, 1 cup cheese and 1/4 cup chives. In deep half of frittata pan over medium heat warm 2 tsp oil. Add potatoes and diced bacon to pan; pour in egg mixure. Cook, using spatula to lift edges about 2 min, then cook 4-6 min more.
5. Lightly brush shallow pan with 1 tsp oil; heat over medium heat. Place shallow pan upside down on top of deep pan; flip frittata into shallow pan. Cook, covered, until eggs are set, about 6 min. Uncover pan, spinkle frittata with 1/2 cup cheese. Bake frittata 4 min.
6. Slide onto serving plate. Garnish with reserved bacon and 1 Tbs chives. Serve with sour cream.
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