Lunch: Potato and Bacon Frittata

Recipe by Curtis Stone The aromas of bacon, onion, and red pepper for this frittata make my mouth water. It reminds me of my mum's tradition of occasionally serving breakfast for dinner. I serve it often for brunch or, cooled and cut into bite-size piece

Ingredients

5 oz. sliced bacon
1 small yellow onion
1 red bell pepper
2 scallions
2 clove garlic
1 tsp. chopped fresh thyme
2 medium baking potatoes, such as russets
12 large eggs
1 1/2 tsp. kosher salt
3/4 tsp. sweet smoked paprika

Instructions

Preheat oven to 400 degrees F.
Heat a 12-inch cast-iron skillet or ovenproof nonstick pan over medium heat. Add bacon and cook, stirring occasionally, for about 5 minutes, or until crisp and golden. Using a slotted spoon, transfer bacon to a medium bowl. Add onions, bell peppers, scallions, garlic, and thyme to drip­ pings in skillet and cook, stirring often, for about 3 minutes, or until onions are tender. Using a slotted spoon, transfer vegetable mixture to bowl with bacon, leaving pan drippings in skillet.
Meanwhile, grate potatoes on large holes of a box grater.
Increase heat under pan to medium-high, add potatoes, and stir to coat with drippings. Press down potatoes with a metal spatula and cook, without stirring, for about 5 minutes, or until bottom is lightly browned. Scatter bacon-vegetable mixture over potatoes.
In a large bowl, whisk eggs, salt, and paprika together just until com­bined. Pour over vegetables and bacon. Transfer pan to oven and bake for about 25 minutes, or until frittata is puffed and golden.
Loosen edges of frittata with a silicone spatula and gently slide it onto a large serving plate. Cut into 4 wedges and serve.

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