Ever since my last meeting with a frittata, I've been dreaming of the next. Though it can be a mighty filling dinner, I believe frittatas were meant to be brunch on a lazy Sunday. Since they taste great hot or at room temperature, you can eat a little bit here and there, return an hour later, then devour the whole thing quietly before you realize what happened. Well, that's how I like to get things done.
This frittata was created largely with whatever sat in my fridge. I had some bacon and loads of mint, and found this recipe on Epicurious. The deal was done. Only after closer scrutiny did I realize a significant problem: this recipe didn't use potatoes, only relying on a dozen eggs to provide the heft—which I didn't have.
So I just made the frittata like my previous attempt, then added the new ingredients. Not quite as sweet as the corn version, and a little fattier, but still tasty. It will still disappear. Just leave it on the kitchen table and wait.
- Yield:2 to 3
- 1/4 pound bacon
- 4 eggs
- 1 large russet potato, skinned and diced to 1/4 inch squares
- 1 1/2 cups red onion
- 1/2 cup mint, chopped
- Salt and pepper
Preheat the broiler. Cut the bacon into 1/2 inch pieces. Saute them in a pan over medium heat until they are cripsy and have rendered their fat. Remove them from the pan and add the onion and the potatoes. Cook for 10 to 15 minutes, or until the potatoes are soft. Remove them from the pan. Wipe the pan clean.
Crack the eggs into a large bowl and whisk until combined. Add the potatoes, bacon, mint and onion. Stir until combined.
Pour the tablespoon of oil into the now clean pan. Turn the heat to medium high, then pour in the egg mixture. Cook for 6 minutes. Then place it underneath the broiler for 1 to 2 minutes, or until golden brown. Slide onto a plate. Season with salt and pepper, carve like a pie.