We had Bacon & Potato Frittata for dinner tonight, but this dish could also be served for breakfast, brunch, or lunch.
This frittata combines so many of my favorite things, like roasted potatoes, bacon, and cheese.
I was practically drooling when I added the bacon layer. Do you know how hard it is not to eat freshly cooked bacon when it is right in front of you?
Look at all that cheesy goodness on top of this frittata!
We love the crisp layer of egg and cheese that forms on top!
My husband ranks our Palm Sunday Frittata as his favorite, with this dish and the carbonara frittata we make as a very close second. I can't decide which one I like the best, because I love them all!
Bacon & Potato Frittata
Ingredients
1 1/2 lbs potatoes
1 T olive oil
1/2 tsp kosher salt
1/2 tsp coarse ground black pepper
10 pieces of thick cut bacon
10 large eggs
1 1/2 C shredded cheddar cheese
2 T grated Parmesan or Romano
2 T heavy whipping cream
Directions
Preheat oven to 400 degrees.
Wash & scrub the potatoes, then cut them into 1 inch cubes. On a small baking sheet, toss them with the olive oil, salt, and pepper. Roast the potatoes in a single layer for 30 minutes, turning them halfway through, until nicely browned.
Spread the bacon out on a large baking sheet in a single layer. Place in the oven on a lower shelf while the potatoes are cooking, and cook for about 15 minutes, until the bacon is crisp. Place the bacon on a plate lined with paper towels to remove the grease, and cut into 1/2 inch pieces.
In a large bowl, beat the eggs, then add the cheese and heavy whipping cream, whisking well.
Lightly grease a deep 9" pie dish with the leftover bacon grease or spray with cooking spray. Add the potatoes, then the bacon, then pour the egg mixture on top.
Bake at 400 degrees for 25 to 28 minutes, until the egg has set.
Serves 6 to 8
Recipe Notes
The pie dish I use for this recipe is over 1 1/2 inches deep. Make sure your pie dish is not too shallow.
I like to use Hormel Black Label Thick Cut Bacon, which is labeled gluten free, and purple potatoes, but I was not able to find organic purple potatoes this week. I peeled the large purple potatoes seen in the picture, but peeling your potatoes is not necessary. You can use Yukon Gold, fingerling, russet, or red potatoes in this recipe. Tonight, I used 4 large unpeeled red potatoes that I weighed on my kitchen scale after cutting them into cubes.
I love how pretty the frittata is with purple potatoes.
I have also used organic fingerling potatoes in this recipe, but neither The Fresh Market or Whole Foods had any in stock last weekend. The frittata in this last picture contains Russian Banana Fingerling Potatoes, and I cooked it for 35 minutes at 350 degrees because I also had Palm Sunday Frittata in the oven when I made it. I will only buy organic potatoes after reading that root vegetables, like potatoes, absorb herbicides, fungicides, and pesticides, so even if you peel them or scrub them well, you will not be able to remove all the chemicals that have been absorbed into the flesh of the potatoes.
Linked to: Gluten-Free Wednesdays, Gluten-Free & DIY Tuesday
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