Potato and Bacon Frittata |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 12 |
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This frittata is not only really good, but makes a wonderful presentation for guests too...or just for family. It is a bit unusual due to the construction of the frittata. Lining the pan with the potatoes make them both crusty and soft. A wonderful combination. Ingredients:
1 tablespoon olive oil |
8 -10 ounces potatoes, scrubbed, thinly sliced, and throughly dried with paper towels |
1 teaspoon salt |
1 teaspoon pepper |
1/2 cup thinly sliced onion |
5 large eggs |
1/2 cup half-and-half |
1 tablespoon parsley |
5 slices crisp bacon, crumbled |
1 large fresh tomato, thinly sliced |
1 slice crisp crumbled bacon, for top (optional item) |
Directions:
1. Grease a 9 x 12 baking pan well with the olive oil.
2. Preheat oven to 450 degrees.
3. Layer the sides and bottom of the pan with the potatoes and then top with the sliced onions.
4. Grease the bottom of another smaller pan that will fit inside the other pan. This will act as a weight to hold the potatoes in place. (If needed insert something heavy into the center of the pan which is on top for added weight.).
5. Bake for 10 minutes or until potatoes are tender. Remove from oven, gently remove top 'weight pan' and set aside dish with the potatoes and onions.
6. In a large mixing bowl beat the eggs, add the salt, pepper, half and half, the bacon pieces (5), parsley and mix together,.
7. Pour the egg mixture over the potato and onions.
8. Top with the sliced tomatoes.
9. OPTION: Sprinkle some additional bacon pieces if you wish on top.
10. Bake until eggs are set and golden brown, about 15-20 minutes.
11. Let stand for 5 minutes before serving.
12. Slice into rectangles and serve with a spatula.
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