Frittata - Potato, Cheddar & Bacon

By mariannefeldman

BACON, POTATO, AND CHEDDAR FRITTATA
cooksillustrated.com
Makes one 12-inch frittata, serving 6 to 8. Published May 1, 2005.

WHY THIS RECIPE WORKS:
We wanted a frittata recipe big enough to make a substantial meal for six to eight people, with a pleasing balance of egg to filling, firm yet moist eggs, and a supportive browned crust. Given the large number of eggs in our frittata recipe we had to speed up the time the frittata spent on the stovetop so the bottom wouldn’t scorch by the time the eggs were properly cooked. We solved the problem by starting the eggs on medium heat and stirring them so they would cook quickly yet evenly. With the eggs still on the wet side, we slid the skillet under the broiler until the top had puffed and browned, but removed it while the eggs in the center were still slightly wet and runny, allowing the residual heat to finish the cooking.

An ovensafe nonstick 12-inch skillet is a must for this recipe and the variations that are linked. Because broilers vary so much in intensity, watch the frittata carefully as it cooks.

Ingredients

• INGREDIENTS
• 12 large eggs
• 3 tablespoons half-and-half
• Salt and ground black pepper
• 8 ounces bacon (about 8 slices), cut crosswise into 1/4-inch pieces
• 1 pound Yukon Gold potatoes , peeled and cut into 1/2-inch cubes
• 4 ounces cheddar cheese , cut into 1/4-inch cubes (about 3/4 cup)
• 3 scallions , sliced thin on the bias (about 1/3 cup)

Preparation

Step 1

INSTRUCTIONS
1. Adjust oven rack to upper-middle position, about 5 inches from heating element; heat broiler. Whisk eggs, half-and-half, 1/2 teaspoon salt, and 1/4 teaspoon pepper in medium bowl until well combined, about 30 seconds. Set eggs aside.

2. Fry bacon in 12-inch nonstick ovensafe skillet over medium heat until crisp, about 9 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate; pour off all but 1 tablespoon of bacon fat. Add potatoes to skillet and cook, stirring occasionally, until golden brown and tender, 15 to 20 minutes. Stir cheddar, scallions, and bacon into eggs; add egg mixture to skillet and cook, using spatula to stir and scrape bottom of skillet, until large curds form and spatula begins to leave wake but eggs are still very wet, about 2 minutes. Shake skillet to distribute eggs evenly; cook without stirring for 30 seconds to let bottom set.

3. Slide skillet under broiler and broil until frittata has risen and surface is puffed and spotty brown, 3 to 4 minutes; when cut into with paring knife, eggs should be slightly wet and runny. Remove skillet from oven and let stand 5 minutes to finish cooking; using spatula, loosen frittata from skillet and slide onto platter or cutting board. Cut into wedges and serve.

RECIPE TESTING
Two Flawed Cooking Methods


STOVETOP ONLY: Flat and dense


OVEN ONLY: Souffléed but overcooked

STEP-BY-STEP
Three Steps to Cooking a Thick Frittata


On the Stovetop: 1. Start frittata on stovetop, stirring eggs as they set.


Under the Broiler: 2. When eggs form large curds but top is still wet, slide skillet under broiler.


On a Cooking Rack: 3. Once top browns, move skillet to cooling rack, where residual heat gently completes cooking center of frittata.