Like most people, I do not own a frittata pan. To tell the truth I didn’t even know there was such a pan; I suppose that is why they have these catalogs, to make us realize we REALLY need all this kitchen equipment. I was able to improvise and create a wonderful Potato Frittata that we really enjoyed without any special equipment.
A frittata is basically a thick, hearty omelet. They are perfect for a weekend brunch or add a salad and you have an easy dinner. They can be served at room temperature or even cold, but we prefer them hot.
Although I think bacon, potato, and cheddar is a classic, and winning, combination, if you prefer a different filling, I think almost any cheese or cooked vegetables could be used instead. If you are looking for some ideas, I have a recipe for individual frittatas that can be made in a muffin tin!
- 1 1/2 lbs russet potatoes (about 2 large), peeled and cut into 1-inch cubes
- 1 TB olive oil
- salt and pepper to taste
- 10 bacon slices, cut into 1/2 inch pieces
- 9 eggs
- 1/4 cup milk
- 1 cup shredded cheddar cheese
- 1/4 cup minced green onions or chives, plus more for garnish
- sour cream for serving, optional
- Preheat oven to 400. Pour oil on rimmed baking sheet. Add potatoes, sprinkle with salt and pepper and stir to coat evenly. Bake, stirring occasionally, for 30 minutes or until the potatoes are golden and tender.
- Meanwhile, cook bacon in a skillet, over medium high heat until crisp, about 10 minutes. Place bacon on a paper towel-lined plate to drain, reserving a couple tablespoons of bacon for garnish if desired. Reserve 1 TB of the bacon drippings to grease the pie plate.
- In a large bowl, whisk together the eggs, milk, cheese, and green onions.
- Brush a pie plate with the reserved bacon grease and add cooked potatoes and bacon. Pour egg mixture over and return to the oven for 25-30 minutes or until fluffy, set, and golden brown. Slice into wedges and serve garnished with green onions, bacon, or sour cream if desired.