Potato, Bacon, and Fontina Frittata
Total Time: 30 min
Prep Time: 10 min
Cook Time: 20 min
- 1 tablespoon(s) extra-virgin olive oil
- 6 slice(s) bacon or pancetta, cut into small pieces
- 1 1/2 cup(s) (1/2-inch diced) Yukon gold or red-skinned potato
- 1 onion, halved, cut into thin strips
- 8 large eggs
- 1/4 cup(s) heavy cream
- 1/4 teaspoon(s) kosher salt
- 1/4 teaspoon(s) freshly ground pepper
- 1/2 cup(s) shredded fontina cheese
- 2 tablespoon(s) shredded fontina cheese
- 1 tablespoon(s) snipped fresh chives
Heat broiler. Heat oil in a large nonstick skillet over medium heat. Add bacon and cook until fat is almost rendered and bacon is starting to crisp; remove bacon to a paper towel to drain. Add potato and onion to drippings; raise heat to medium-high and sauté mixture until potato is almost tender, about 10 to 12 minutes.
Whisk eggs, cream, salt, and pepper in a medium bowl; stir in 1/2 cup of the cheese, then stir in bacon. Pour into skillet, shaking pan gently to distribute. Reduce heat to medium and cook, without stirring, 5 minutes, or until set on bottom and sides (eggs will be runny in center).
Place skillet under broiler; broil 2 minutes, or until frittata is firm in center. Sprinkle with the remaining 2 tablespoons cheese and chives. Loosen edges with a rubber spatula and slide onto a serving plate. Cut into wedges.