- 8
Ingredients
- 2 russet potatoes, 1 1/4 lb. total, scrubbed and cut into 1" dice
- 2 Tbs. olive oil
- Kosher salt and freshly ground pepper, to taste
- 10 thick-cut bacon slices, cut into 3/4" dice
- 10 eggs
- 1 1/2 cups shredded cheddar cheese
- 1/4 cup plus 1 Tbs. minced fresh chives
- 1/2 cup sour cream
Preparation
Step 1
Preheat oven to 400. In bowl, combine potatoes, 1 Tbs. oil, salt and pepper. Transfer to baking sheet, bake, stirring occasionally, until tender, about 30 minutes. Let cool 30 minutes. In deep half of frittata pan over medium-high heat, cook bacon until crisp, about 10 minutes. Drain on paper towels. Discard fat in pan. Finely chop 2 Tbs. bacon; reserve for garnish.
Increase oven temperature to 500. In large bowl, whisk eggs, salt, pepper, 1 cup cheese and 1/4 cup chives. In deep half of frittata pan over medium heat, warm 2 tsp. oil Add potatoes 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, then cook 4-6 minutes more. Lightly brush shallow pan with 1 tsp. oil; heat over medium heat. Place shallow pan upside down on top of deep pan; flip frittata into shallow pan. Cook, covered, until eggs are set, 6 minutes. Uncover pan, sprinkle frittata with 1/2 cup cheese. Bake 4 minutes. Slide onto serving plate. Garnish with reserved bacon and 1 Tbs. chives; serve with sour cream.