Baked Potato Frittata

By SLSkibby

Ingredients

• 2 russet potatoes, cleaned and diced into 1" cubes
• 2 T olive oil
• salt and pepper to taste
• 10 slices thick cut bacon, cut in 3/4" slices
• 10 eggs
• 1-1/2 C shredded cheddar cheese
• 1/4 C plus minced fresh chives
• 1/2 C sour cream

Details

Servings 8

Preparation

Step 1

Oven to 500 degrees F.

Combine potatoes, 1 T oil, salt and pepper. Transfer to baking sheet. Bake, stirring occasionally until tender, about 30 minutes. Cool 30 minutes.

Cook bacon until crisp. Drain on paper towel.

In large bowl, whisk eggs, salt, pepper, 1 C cheese and 1/4 C chives. In deep frittata pan, warm 2 t oil over medium heat. Add popatoes and diced bacon to pan. Pour in egg mixture. Cook, using spatula to lift cooked edges and allow uncooked eggs to flow underneath, about 2 minutes. Lightly brush 2nd pan with olive oil. Place on top of 1st pan and flip into 2nd pan. Cook, covered until eggs are set, about 6 minutes.

Uncover pan, sprinkle with remaining cheese. Bake frittata 4 minutes and slide onto serving plate. Garnish with extra bacon and chives. Serve with sour cream.