I love frittatas. They are an egg based dish from the same family of tortillas (in the Spanish, not in the Mexican sense) and omelets. They can be cooked in the oven or on the stove and more important, they may be made with all kind of vegetables, meats, cheese and indeed: whatever you want.
Like pasta and risotto, frittatas are an endless source of inspiration for a cook. As many of my recipes, frittatas have Italian origins. Italians serve frittatas on wedges and usually take them for lunch at work with a piece of bread.
I like them any time: for brunch, lunch and even a light dinner. They can be served hot, warm or at room temperature. I prefer to wait until they are either warm or at room temperature.
This one is filled with roasted potatoes and flavored with crispy bacon bits, cheddar cheese and chopped green onions. Because of these ingredients, I would say this is my American frittata for a perfect Saturday or Sunday brunch.
There is a tricky part when making frittata: you have to flip it. Some people use frittata pans especially designed for that purpose. I use just a regular non sticky pan and flip it on to a plate, a bit bigger than the pan, and then slowly slide the frittata back to the pan.
Roasted Potatoes, Bacon, Cheddar Cheese and Green Onions Frittata | Ingredients for 4-6 portions
6 medium potatoes, peeled and diced
2 Tbs. of olive oil
Coarse sea salt
Freshly ground black pepper
6 bacon slices, frozen and chopped
1 cup of cheddar cheese, coarsely shredded
¾ of cup of green onions (use only the green part, and save the white for other use)
Preheat the oven to 375°F. In a bowl, season the potatoes with salt and pepper, add 2 Tbs. of olive oil and combine. In an oven dish, roast the potatoes for 20-25 minutes, until tender. While roasting, stir the potatoes every 5 minutes. In a non sticky pan over low to medium heat, cook the bacon until crispy, 8-10 minutes. Drain the bacon on paper towels and discard the fat. Save 2 Tbs. of bacon and 2 Tbs. of green onions for garnishing. Add the rest of the bacon to the potatoes and combine. In a bowl, beat the eggs and add the cheese and the green onions. Season with salt and pepper to taste. In the same pan, over medium to low heat, add the potatoes and bacon and then, the egg mixture. Cook for 2-4 minutes and with the help of a spatula lift cooked edges. Cook for 4-5 minutes more. With the spatula, make sure you can flip the frittata. Cover the pan with a dish and immediately flip the pan. Slide the frittata over the pan and cook until done, approximately 6 more minutes. Flip the frittata over a serving dish and sprinkle with bacon bites and chopped green onions.
To print the recipe click here.
Etiquetas: American cuisine, bacon, eggs, frittata, green onions, Italian cuisine, potato