Ina Garten Bacon Potato Frittata Recipe
Are you looking for a perfect brunch dish? The Ina Garten Bacon Potato Frittata Recipe is the answer.
Equipment
- Large non-stick skillet
- Chef's knife.
- Cutting board
- Large mixing bowl
- Whisk
- Measuring cups
- Measuring spoons
- Silicone Spatula
Ingredients
- 8 EXTRA LARGE EGGS
- 1/2 cup HEAVY CREAM
- 6 slices THICK-CUT BACON
- 2 cups BOILED POTATOES
- 1 cup SHARP CHEDDAR CHEESE
- 1/2 cup YELLOW ONION
- 2 tbsp UNSALTED BUTTER
- 1/4 cup FRESH SCALLIONS
- 1 tsp KOSHER SALT
- 1/2 tsp BLACK PEPPER
Instructions
- Cook the Bacon Place the bacon pieces in the large skillet. Fry them until they are very crispy. Remove the bacon but keep the fat.
- Sauté the Onions Add the chopped onions to the bacon fat. Cook them until they are soft and brown. This adds a lot of flavor.
- Prep the Potatoes Slice your boiled potatoes into small cubes. Add them to the skillet with the onions. Let them get slightly brown and crispy.
- Mix the Egg Base Whisk the eggs and heavy cream in a bowl. Add salt, pepper, and half the cheese. Stir in the cooked bacon bits.
- Combine Everything Pour the egg mixture over the potatoes and onions. Ensure the ingredients are spread out evenly. Sprinkle the remaining cheese on top.
- Bake the Frittata Place the skillet in a hot oven. Bake until the center is firm. The top should be a light golden brown.
- Cool and Serve Let it sit for five minutes after baking. Slice it into wedges like a big pie. Serve it warm to your hungry guests.
Notes
➔ Always use a heavy skillet for even heat distribution.
➔ Do not overbeat the eggs to keep them fluffy.
➔ Use fresh eggs for the best possible flavor.
➔ Ensure the potatoes are fully cooked before adding eggs.
➔ Shred your own cheese for a better melt.
➔ Let the frittata rest so it slices cleanly.
➔ Garnish with extra scallions for a pop of color.
➔ Keep the heat medium to avoid burning the bottom