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Potato and Pancetta Frittata (Frittata con le Patate e Pancetta)


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  • 3/4 lb (340 g) boiling potatoes, peeled and diced
  • 2 Tbs (30 ml) olive oil or butter
  • 2 onions, thinly sliced
  • 6 oz (170 g) pancetta, thinly sliced and cut into
  • 1-inch (2 cm) strips
  • Salt and freshly ground pepper to taste
  • Crushed red pepper flakes to taste
  • 5-6 eggs, beaten


Servings 4


Step 1

Cook the potatoes in boiling salted water until tender, 10 to 15 minutes. Drain and set aside. Meanwhile, heat the olive oil in a skillet over moderate heat and saute the onions until lightly browned, about 10 minutes. Add the pancetta and continue cooking until lightly browned, about 5 minutes. Season with salt, pepper, and red pepper flakes. Add the eggs and potatoes and continue cooking over moderate heat until the eggs have set on the bottom and only the top is runny. Place under a preheated broiler and cook until the top is set and lightly browned, 3 to 5 minutes. Serve warm, chilled, or at room temperature. Serves 4 to 6.

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