Frittata With Potatoes, Pancetta and Gruyere |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Inspired by a variety of recipes. Like most frittatas, this is refrigerator velcro, and I had a bunch of stuff I wanted to use up. Make sure your potatoes aren't too big; you want the volume of onion-and-potato to be about the same as the volume of egg. Ingredients:
1 tablespoon olive oil |
1 cup diced pancetta |
1 onion, diced |
2 small red potatoes, in 1/2-inch dice |
1 garlic clove, minced |
4 large eggs |
2 tablespoons half-and-half |
3/4 cup grated gruyere cheese |
1/4 teaspoon dried thyme |
salt |
ground black pepper |
1/2 cup grated parmesan cheese |
sour cream, for garnish |
minced chives, for garnish |
Directions:
1. Heat oil in 12 non-stick skillet until shimmering. Add pancetta and cook over medium heat until browned on edges, 6-8 minutes. Remove to a bowl with a slotted spoon and set aside.
2. Add onion and potato to fat in skillet and cook until tender, 8-10 minutes. Add garlic and cook until fragrant, about 1 minute.
3. Beat eggs and half-and-half. Stir in Gruyere, thyme, salt and pepper.
4. Return pancetta to skillet, along with eggs. Stir well. Occasionally pull eggs away from edge of pan and tilt to allow any liquid egg to run under.
5. When eggs are about half-set, sprinkle with Parmesan and place into a preheated 400F oven. Eggs are done when puffed and golden, about 10 minutes. Garnish with sour cream and chives.
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