Baked potato frittata

By learen

Ingredients

• 2 russet potatoes 1 1/4 lb total, scrubbed, cut into 1" pieces
• 2 T olive oil
• Kosher salt and freshly ground pepper
• 10 thick cut bacon slices, diced up
• 10 eggs
• 1 1/2 c shredded cheddar cheese
• 1/2 c sour cream
• 1/4 c plus 1 T chopped chives

Details

Servings 8

Preparation

Step 1

Preheat oven to 500. In bowl, combine potatoes, 1 T oil, salt and pepper. Transfer to baking sheet; bake, stirring occasionally, until tender about 30 min. Let cool 30 min. In deep half of frittata pan over med high heat, cook bacon until crisp,a bout 10 min. Drain on paper towels. Discard fat in the pan. Finely chop 2 T bacon, reserve for garnish.

In large bowk, whisk eggs, salt, pepper, 1 c cheese and 1/4 c chives. In deep half of the pan over med heat, warm 2 t oil. Add potaotes 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 min. Then cook 4-6 min more. Lightly brush shallow pan with 1 t oil; heat over med heat. Place shallow pan upside down on deep pan. Flip fritatta into shallow pan. Cook, covered, until eggs are set, about 6 min. Uncover pan, sprinkle frittata with 1/2 c cheese. Bake frittata for 4 min. Slide onto serving plate and garnish with reserved bacon and chives. Serve with sour cream.