Ingredients
-
1
-
1
-
1
-
2
-
1
-
4
-
2
-
3/4
-
1/4
-
-
-
1/2
-
-
-
Directions
Frittata With Potatoes, Pancetta and Gruyere, Inspired by a variety of recipes Like most frittatas, this is refrigerator velcro, and I had a bunch of stuff I wanted to use up Make sure your potatoes aren’t too big; you want the volume of onion-and-potato to be about the same as the volume of egg
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Steps
|
1
Done
|
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. |
|
2
Done
|
Add Onion and Potato to Fat in Skillet and Cook Until Tender, 8-10 Minutes. Add Garlic and Cook Until Fragrant, About 1 Minute. |
|
3
Done
|
Beat Eggs and Half-and-Half. Stir in Gruyere, Thyme, Salt and Pepper. |
|
4
Done
|
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. |
|
5
Done
|
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. |
