Frittata with Potato and Bacon – a frittata filled with potatoes, bacon and cheese.
A few weeks ago, I started to get worried that I wouldn’t finish my Cookbook Project by the end of the year. Here it is, already August. Just over 4 months until the end of the year. And I had no desire to cook. This Cookbook Project was the only goal I made for the year 2008, and I’m going to accomplish it, no matter what it takes! Luckily, my desire to cook is slowly coming back. I actually cooked dinner 4 times last week, which is a record for me since becoming pregnant.
I’m glad to say that on the list, there are only 16 books left to blog from, and luckily, I have 5 of those completed, with the recipes waiting to be blogged about. That means as long as I don’t get any new cookbooks this year (which I hope isn’t the case!), I can easily accomplish this. I don’t even have to do one a week, although that is what I’m going to try for.
This recipe comes from a cookbook that somehow I forgot to add to the list, but I will be doing that today. I have been having a craving for potatoes lately, and I was happy to find this recipe while looking for something to make for dinner. I only made a couple of changes – the original recipe calls for cream and prosciutto, but I used milk and bacon. I had some bacon in the fridge that I needed to use up, and it was a delicious change. I was a little afraid of using milk instead of cream, but I didn’t have any cream, and I don’t think the recipe suffered at all. And you can probably tell from the picture, but I left it under the broiler a little too long, but it was still a tasty dinner!!
Frittata with Potato and Bacon
Ingredients
- 2 tablespoons olive oil
- 1/2 cup onion chopped
- 1 15-ounce potato, peeled and cut into 1/2 inch cubes
- 1 garlic clove minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 6 large eggs
- 1/4 cup milk
- 1/4 cup grated Parmesan cheese
- 3 slices bacon coarsely chopped
- 2 tablespoons fresh basil
Instructions
- In a 9-1/2 inch diameter nonstick ovenproof skillet, cook the bacon. Remove to drain on a paper towel and wipe out the skillet.
- Heat the oil over a medium flame.
- Add the onion and sauté until translucent, about 4 minutes.
- Add the potato, garlic, salt and pepper, and sauté over medium-low heat until the potato is tender and golden, about 15 minutes.
- Preheat the broiler.
- In a medium bowl, whisk the eggs, milk, Parmesan cheese, bacon and basil to blend.
- Stir the egg mixture into the potato mixture in the skillet. Cover and cook over medium-low heat until the egg mixture is almost set, but the top is still runny, about 2 minutes.
- Place the skillet under the broiler and broil until the top is set and golden brown, about 4 minutes.
- Using a rubber spatula, loosen the frittata from the skillet and slide it onto a plate. Cut the frittata into wedges and serve.
Elle says
Oh, how good does that look?! I’m glad you’re feeling better and getting back into cooking, or feeling like doing it, anyway.
noble pig says
Nice one! But I’m a potato ho so what would you expect from me?
Dragon says
I have that cookbook too! I didn’t try is one yet but you’ve inspired me.
kellypea says
I am in awe. I can’t even remember if I set a goal for myself. But you are so organized! I love your frittata — a perfect meal for just about any time. Welcome back to cooking — it’s smooth sailing from here. Well, relatively speaking… 😉
Mary says
Um. I have rice and beans cooking on the stove now, but after seeing your post I want this frittata instead! It looks super yummy!
Barbara Bakes says
This recipe sounds like it would make a great Sunday breakfast – thanks!
Pam says
I love making frittatas, they are easy to make and taste delicious. I love that you added potatoes. Great recipe.
Sarah says
Hahah, you made me laugh, reading about your non-desire to cook desire. You wouldn’t be able to tell from your blog! This frittata looks and sounds so good, and I even already have the cookbook, which is exciting! Have you seen Giada’s pasta book? It’s another great one.
Gabi says
Scrummy frittata Deborah! I’m sure alot of your energy is taken in baking up a babe.
You manage to leave us all in the dust anyway 🙂
Good luck on reaching your goal!!
Sylvie says
That looks like a lovely frittata.
Erin says
This looks amazing! I love potatoes and bacon together, so I’m sure this is delicious. Glad you’re back in the kitchen!
Patricia Scarpin says
Deb, that looks amazing – what a great photo!
I love anything with eggs, so count me in for the delicious frittata!
Kim says
I am always up for a frittata and yours looks wonderful! My daughter is pregnant having a hard time with morning sickness. Glad you are wanting to cook again.
Amanda at Little Foodies says
We’ve been away, still not back blogging but reading and boy you’ve been busy!!! Congratulations!! Hope you’re feeling well. x
Krysta says
i hated cooking when i was pregnant! every smell use to trigger my morning -all day- sickness.
kat says
Such a great cookbook & frittatas are so yummy. When my sister was pregnant with her twins potatoes was one of the things she craved the whole time.