Discover the ultimate comfort food: A hearty Frittata with Potato and Bacon – your new go-to recipe for breakfast, brunch, or a simple, satisfying dinner.
Embracing the Joy of Cooking: A Culinary Journey and a Delicious Discovery
There are moments in every passionate cook’s life when the kitchen lights dim, and the desire to create culinary magic wanes. For me, that moment arrived a few weeks ago, casting a shadow over my ambitious “Cookbook Project.” This wasn’t just any goal; it was the goal I set for 2008, a personal culinary odyssey to explore and blog about recipes from a diverse collection of cookbooks. With August already here and the year swiftly progressing, a wave of worry washed over me. Only a little over four months remained, and my cooking inspiration had mysteriously evaporated, leaving me adrift in a sea of unblogged recipes and unopened cookbooks.
But as with all creative slumps, the tide eventually turns. Slowly but surely, the spark returned. I’m thrilled to report a personal record: I cooked dinner four times just last week! This resurgence of culinary energy, especially after becoming pregnant, feels like a significant victory. It’s a testament to the restorative power of getting back into the kitchen, even when motivation feels distant. My Cookbook Project, once a daunting mountain, now looks like a conquerable peak, and I am determined to reach the summit.
Making Progress and Unearthing Hidden Gems
The good news continues! My list of cookbooks awaiting their moment in the blog spotlight has shrunk considerably. Only 16 remain, and I’ve already completed five of those, with the recipes patiently waiting to be shared. This means that, barring any unexpected additions to my cookbook collection this year (a hopeful thought, though perhaps unrealistic for a cookbook enthusiast!), I’m well on track to accomplish my goal. I don’t even need to tackle one a week, although that’s the pace I’m aiming for to truly cross that finish line with flair. Each recipe I bring to life from these pages is a step closer to fulfilling a year-long ambition, and the satisfaction of seeing it through is immense.
This particular recipe, a delightful Frittata with Potato and Bacon, emerged from a cookbook I had, almost unbelievably, overlooked in my initial inventory. It’s now rightfully added to the project list! Lately, I’ve been experiencing an undeniable craving for hearty potatoes – their comforting texture and versatility always call to me. So, when I stumbled upon this frittata recipe while brainstorming dinner ideas, it felt like fate. It promised to be the perfect answer to my potato desires, offering a simple yet satisfying meal that could effortlessly transition from a robust breakfast to a light dinner, embodying the essence of effortless home cooking.
Crafting the Perfect Frittata: Simple Swaps for Maximum Flavor
While the original recipe for this frittata called for rich cream and delicate prosciutto, I decided to make a couple of practical yet delicious adjustments based on what I had on hand and my personal preferences. I opted for milk instead of cream, a swap I initially approached with a hint of trepidation, fearing it might compromise the frittata’s texture or richness. However, necessity is the mother of invention, and having no cream readily available, milk became the natural choice. To my pleasant surprise, the frittata did not suffer in the slightest. In fact, it resulted in a slightly lighter, yet equally flavorful, dish that was wonderfully satisfying and truly comforting.
For the savory meat component, I had some bacon in the fridge that needed to be used up. This proved to be an incredibly tasty deviation from prosciutto, lending a wonderfully smoky, salty, and crispy element that perfectly complemented the tender potatoes and fluffy eggs. The bacon crisped up beautifully, adding a textural contrast that elevated the entire dish and infused it with an irresistible aroma. And yes, if the picture tells a tale, it might reveal that I left it under the broiler just a touch too long. A moment of distraction led to a slightly more golden-brown top than intended, but rest assured, despite its rustic appearance, it was still an absolutely delicious dinner – a testament to the forgiving nature of a good frittata!
Why the Potato and Bacon Frittata is a Must-Try
Frittatas are truly culinary chameleons, adapting beautifully to any meal of the day. Originating from Italy, these egg-based dishes are essentially open-faced omelets, cooked slowly on the stovetop and often finished under a broiler or in the oven. They are celebrated for their ease of preparation, incredible versatility, and remarkable ability to incorporate a wide array of ingredients. This particular Frittata with Potato and Bacon combines humble, wholesome ingredients into a remarkably flavorful and comforting meal that’s perfect for any occasion. It’s a hearty option that doesn’t demand hours in the kitchen, making it ideal for busy individuals and families alike.
The Magic of Simple Ingredients
The appeal of this frittata lies in its straightforward yet impactful ingredient list, each component playing a crucial role in creating a balanced and satisfying dish:
- Potatoes: Providing a hearty and satisfying base, diced potatoes become wonderfully tender and slightly crispy when sautéed. They absorb the flavors beautifully and add a substantial, grounding element to the frittata, transforming it into a complete and fulfilling meal.
- Bacon: The undisputed star of savory breakfasts, bacon brings an irresistible smoky, salty, and crispy texture. Its rendered fat also provides a fantastic base for cooking the onions and potatoes, infusing the entire dish with deep, savory flavor right from the start.
- Eggs: The foundational ingredient, eggs bind everything together, creating a fluffy and rich canvas for the other components. They cook to a delicate, custardy texture that holds the frittata together beautifully.
- Cheese: Grated Parmesan cheese adds a sharp, salty, and umami depth that perfectly complements the rich bacon and earthy potatoes, creating a harmonious and addictive flavor profile.
- Onion & Garlic: These aromatic essentials build a fundamental flavorful foundation for the frittata, gently sautéed to release their sweet and pungent notes, enhancing every single bite.
- Fresh Basil: A vibrant pop of freshness and herbaceousness that brightens the dish and adds a touch of gourmet elegance, cutting through the richness and adding a delightful aroma.
Tips for Frittata Perfection
Achieving a perfectly cooked frittata is simpler than you might think. Here are a few tips to ensure your Potato and Bacon Frittata turns out beautifully every time:
- Use an Ovenproof Skillet: A good quality nonstick, oven-safe skillet (like cast iron or a durable nonstick pan with a metal handle) is crucial. This allows for seamless transition from stovetop to broiler without needing to transfer the frittata.
- Don’t Overcook the Eggs: The goal is a tender, custardy frittata, not a rubbery one. Cook on the stovetop until the edges are mostly set and the center is still a bit runny, then finish quickly under the broiler until just golden brown and fully cooked through. Keep a close eye on it under the broiler, as things can go from perfectly browned to burnt very quickly!
- Even Potato Cooking: Ensure your potatoes are cut into uniform, small cubes (about 1/2 inch) so they cook evenly and become tender at the same rate. Sautéing them thoroughly before adding the egg mixture is key for the best texture.
- Variations are Welcome: This recipe is a fantastic starting point, but frittatas are incredibly forgiving and versatile. Feel free to add other complementary vegetables like sautéed spinach, diced bell peppers, sliced mushrooms, or asparagus tips. Experiment with different cheeses such as sharp cheddar, creamy Gruyere, or tangy feta for unique flavor twists. You could also try different cured meats like ham or sausage if bacon isn’t your preference, adjusting cooking times as needed.
- Serve Warm or at Room Temperature: Frittatas are delicious both fresh from the oven and cooled, making them excellent candidates for meal prep, a potluck, or a casual picnic. They hold their structure well, making them easy to transport and serve.
- Reheating Leftovers: Any leftover frittata can be gently reheated in the microwave for a minute or two, or in a warm oven (around 300°F/150°C) until heated through. While the texture might be slightly different than fresh, it will still be incredibly tasty.
Frittata with Potato and Bacon
★
★
★
★
Deborah Harroun
15 minutes
35 minutes
4
servings
Breakfast
Italian
Pin Recipe
(Please note: Serving adjustments are for informational purposes. Ingredients quantities below are for 4 servings.)
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 until crispy. Remove the cooked bacon to drain on a paper towel, reserving a tablespoon or two of bacon fat in the skillet if desired, and then carefully wipe out any excess fat from the skillet.
- Heat the olive oil (or the reserved bacon fat) over a medium flame in the same skillet.
- Add the chopped onion to the skillet and sauté until it becomes soft and translucent, typically about 4 minutes.
- Introduce the cubed potato, minced garlic, salt, and pepper to the skillet. Continue to sauté over medium-low heat, stirring occasionally, until the potatoes are tender when pierced with a fork and lightly golden brown, which usually takes around 15 minutes.
- While the potatoes cook, preheat your broiler. Position the oven rack about 6-8 inches from the heat source to ensure even browning.
- In a separate medium bowl, whisk together the eggs, milk, grated Parmesan cheese, the cooked bacon, and fresh basil until well blended and slightly frothy.
- Pour the egg mixture evenly over the potato mixture in the skillet. Cover the skillet and cook over medium-low heat. Continue cooking until the edges of the egg mixture are mostly set, but the very center and top still appear slightly runny, typically about 2 minutes.
- Carefully transfer the skillet to the preheated broiler. Broil for approximately 3-5 minutes, watching closely, until the top of the frittata is fully set, puffy, and golden brown. Be vigilant to prevent burning, as broilers can vary significantly in intensity.
- Once cooked, remove the skillet from the oven. Using a heat-resistant rubber spatula, gently loosen the frittata from the sides and bottom of the skillet. Slide it onto a large serving plate or cutting board. Cut the frittata into desired wedges and serve immediately while still warm.
Recipe Notes:
The Versatility of Frittatas: More Than Just Breakfast
While often associated with breakfast or brunch, a frittata with potato and bacon transcends these categories, proving its worth at any mealtime. Its hearty nature and rich flavor profile make it an excellent choice for a satisfying light lunch or a comforting weeknight dinner. Imagine it alongside a crisp green salad tossed in a light vinaigrette for a balanced and wholesome meal. It’s also fantastic served with some fresh fruit for a vibrant brunch spread or with a slice of crusty bread to soak up all the deliciousness, making it a truly adaptable dish.
The true beauty of a frittata lies in its adaptability and convenience. You can prepare most of the components ahead of time, which makes it an ideal option for entertaining guests or for tackling busy weekdays with ease. For example, cook the bacon and potatoes the night before, then simply whisk the eggs and assemble in the morning for a quick and impressive breakfast. This remarkable convenience, combined with its impressive presentation and robust flavor, makes the Frittata with Potato and Bacon a fantastic and invaluable addition to any home cook’s repertoire.
A Flavor Combination That Never Fails
There’s a reason why the combination of potatoes and bacon is universally loved: it’s a match made in culinary heaven. The earthy, starchy goodness of potatoes provides a perfect counterpoint to the salty, smoky, and fatty notes of bacon. This classic pairing creates a deeply comforting and satisfying flavor profile that appeals to nearly everyone. When enveloped in fluffy eggs and enriched with the sharp tang of Parmesan cheese, this pairing becomes an irresistible symphony of textures and tastes that is hard to beat. This frittata recipe takes that classic combination and elevates it into a sophisticated yet accessible dish that will surely become a family favorite, eagerly anticipated at any meal.
Whether you’re looking for a satisfying start to your day, a leisurely weekend brunch centerpiece that impresses without effort, or a quick and flavorful dinner solution that offers comfort and ease, this Frittata with Potato and Bacon delivers on all fronts. It’s a testament to the fact that delicious, memorable meals don’t always require complex ingredients or intricate techniques. Sometimes, the simplest swaps and the most beloved combinations create the most lasting culinary impressions, bringing joy and warmth to your table with every bite.
Final Thoughts on Your Culinary Journey
My Cookbook Project continues, and with each recipe I rediscover or adapt, my passion for cooking reignites. This Frittata with Potato and Bacon is more than just a dish; it’s a delightful reminder that sometimes, the best recipes are found when you’re least expecting them, and that even small changes can lead to wonderful culinary revelations. I hope this recipe brings as much joy, comfort, and deliciousness to your table as it has to mine, inspiring you to explore your own culinary adventures.
Happy cooking!