Baked Potato Frittata
This frittata combines eggs, bacon and potatoes into a single satisfying dish.
- 2 russet potatoes, 1 1/4 lb. total, scrubbed and cut into 1-inch dice
- 2 Tbs. olive oil
- Kosher salt and freshly ground pepper, to taste
- 10 thick-cut bacon slices, cut into 3⁄4-inch dice
- 10 eggs
- 1 1/2 cups shredded cheddar cheese
- 1/4 cup plus 1 Tbs. minced fresh chives
- 1/2 cup sour cream
Preheat an oven to 400°F.
In a bowl, stir together the potatoes, 1 Tbs. of the olive oil, salt and pepper. Transfer to a baking sheet and bake, stirring occasionally, until the potatoes are golden brown and tender, about 30 minutes. Let cool for 30 minutes.
Increase the oven temperature to 500°F.
In the deep half of a frittata pan over medium-high heat, cook the bacon, stirring occasionally, until crisp, about 10 minutes. Transfer the bacon to a paper towel-lined plate to drain. Discard the fat in the pan. Finely chop 2 Tbs. of the bacon and reserve for garnish.
In a large bowl, whisk together the eggs, salt, pepper, 1 cup of the cheese and the 1/4 cup chives.
In the deep half of the frittata pan over medium heat, warm 2 tsp. of the olive oil. Add the potatoes and diced bacon to the pan and pour in the egg mixture. Cook, using a rubber spatula to lift the cooked edges and allow the uncooked eggs to flow underneath, about 2 minutes, then cook for 4 to 6 minutes more.
Lightly brush the shallow half of the frittata pan with the remaining 1 tsp. olive oil and heat over medium heat. Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Cook, covered, until the eggs are set, about 6 minutes. Uncover the pan and sprinkle the frittata with the remaining 1/2 cup cheese. Transfer the pan to the oven and bake until the cheese is golden brown and bubbly, about 4 minutes.
Gently shake the pan to loosen the frittata and slide it onto a serving plate. Garnish with the reserved chopped bacon and the 1 Tbs. chives. Serve immediately with the sour cream. Serves 8.