Potato Pancetta Frittata Recipes

FRITTATA WITH POTATOES, PANCETTA AND GRUYERE

Steps:

• Heat oil in 12" non-stick skillet until shimmering. Add pancetta and cook over medium heat until browned on edges, 6-8 minutes. Remove to a bowl with a slotted spoon and set aside.
• Add onion and potato to fat in skillet and cook until tender, 8-10 minutes. Add garlic and cook until fragrant, about 1 minute.
• Beat eggs and half-and-half. Stir in Gruyere, thyme, salt and pepper.
• Return pancetta to skillet, along with eggs. Stir well. Occasionally pull eggs away from edge of pan and tilt to allow any liquid egg to run under.
• When eggs are about half-set, sprinkle with Parmesan and place into a preheated 400F oven. Eggs are done when puffed and golden, about 10 minutes. Garnish with sour cream and chives.

COUNTRY POTATO, PEA, AND PANCETTA FRITTATA

Steps:

• In a medium nonstick pan with an oven proof handle, heat olive oil until hot, but not smoking, add the potatoes, pancetta, and garlic and "fry" until golden on all sides. Add peas.
• In a small bowl, whisk the egg whites with the whole eggs. Add the eggs, season with salt and pepper and cook over medium low heat, occasionally sliding a spatula around the edges of the pan to loosen the frittata as it cooks. Cook until just set. Sprinkle with cheese and place under the broiler until the top is golden brown, about 1 to 2 minutes.

FRITTATA WITH POTATOES AND PANCETTA

Steps:

• Preheat the oven to 400°F.
• Heat a 9-inch, ovenproof, non-stick skillet over medium heat. Add the pancetta and cook until it is lightly browned. Remove the pancetta from the pan and place on paper towels.
• Drain all but 1 TBSP. of the fat from the pan, add the olive oil, and, when it is hot, add the onion (or the leek). Reduce the heat to medium and cook, stirring frequently, until the onions are tender. Add the potatoes and stir well to coat with the oil. Season the mixture with half of the salt and freshly ground pepper. Cover with and cook for about 5 to 6 minutes or until the potatoes are tender, but still hold their shape (the cooking time depends on the size of the potato pieces.). Uncover and continue cooking, stirring occasionally, until the onions and the potatoes are golden brown.
• In a bowl, whisk the eggs with the milk (or cream), the flour, the cheese, the rest of the salt, and several grinds of pepper. Stir in the scallions and the cooked pancetta.
• Pour the eggs over the potato mixture in the skillet. Cook over medium heat for about 3 to 4 minutes, shaking the skillet occasionally and lifting the edges, so the uncooked egg runs underneath. Remove from the heat and transfer the skillet to the oven.
• Bake for about 6 to 8 minutes or until frittata is puffed and golden. Remove from the oven, sprinkle with the chives and let it sit for 2 minutes. Run a rubber spatula around the sides of the pan to loosen the frittata. Slip it out of the pan and onto a cutting board. Cut into wedges and serve warm or at room temperature.

POTATO PANCETTA FRITTATA

Steps:

• Preheat the oven to 350 degrees F.
• In a medium (10-inch) oven-proof omelet pan over medium-low heat, cook the pancetta in the olive oil for 5 to 10 minutes, until browned. Remove the pancetta from the pan with a slotted spoon and set aside.
• Melt 2 tablespoons of the butter in the pan (don't wipe it out). Add the potatoes and fry them for 6 to 8 minutes, until cooked through and lightly browned, turning occasionally. Melt the remaining 5 tablespoons of butter in a small dish in the microwave.
• Meanwhile, whisk the eggs in a large bowl, then stir in the ricotta, Gruyere, melted butter, and milk. Combine the flour, baking powder, salt and pepper and stir into the egg mixture. Add the basil.
• Put the pancetta back into the pan with the potatoes and pour in the egg mixture. Place the pan in the center of the oven and bake for 50-55 minutes, until the frittata is browned and puffed and a knife inserted in the middle comes out clean. Serve hot.

EASY OVEN BAKED FRITTATA

Steps:

• Pre-heat oven to 350F (180C).
• In a non stick pan or baking dish (8-9 inch / 22 cm) add the olive oil and chopped pancetta and zucchini cook until golden brown. Stirring often so that they don't burn or stick to the pan.
• While the zucchini and pancetta are sauteeing, in a medium bowl beat together the eggs and parmesan cheese, stir in the parsley and pepper. Then pour the mixture into the pan with the cooked zucchini and pancetta, stir gently to combine.
• Place pan in pre-heated oven and bake for about 20 minutes. The Frittata is done when the eggs are puffed and opaque in colour. It should still wiggle just a tiny bit in the centre (don't worry it will continue to cook even when it's removed from the oven). Let sit 5 minutes then slice and serve. Enjoy!