Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Potato, Pancetta & Onion Frittata

Servings: 4 to 6 as a main dish, 8 to 12 as an appetizer

These easy frittata is just as delicious as a cocktail-party nibble as it is for a simple weeknight dinner. Simply cut it into bite-size squares instead of the usual wedges.

Ingredients

  • 1/4 lb. pancetta, cut into 1/4-inch dice and sautéed
  • 1 large onion, thinly sliced and sautéed
  • 8 large eggs
  • 1/2 cup whole milk
  • 1 Tbs. all-purpose flour
  • 1-1/2 tsp. kosher salt
  • Freshly ground pepper
  • 6 oz. potatoes, peeled, boiled, cut into 1/4-inch-thick slices
  • 1/4 cup grated Parmigiano-Reggiano
  • 4 Tbs. thinly sliced fresh basil
  • 2 Tbs. extra-virgin olive oil

Preparation

  • Heat a 10-inch ovenproof anodized aluminum or nonstick skillet over medium heat. Add the pancetta and cook until it’s beginning to brown. Drain all but 1 Tbs. of the fat, and add the onions. Cook, stirring frequently, until the pancetta is crisp and the onions are tender. Let the mixture cool slightly (it can be warm when added to the eggs, but not piping hot).

    Heat the oven to 350°F. In a bowl, whisk the eggs with the whole milk, flour (don’t worry if the flour forms small lumps), salt, and several grinds of pepper. Combine the potatoes, pancetta, onions, Parmigiano-Reggiano, and basil with the egg mixture, folding them in gently.

    Wipe out the skillet, add the olive oil, and put over medium heat. When the oil is hot, add the egg mixture, spreading everything evenly. Reduce the heat to low, cover, and cook until the eggs are set about 1 inch in from the sides of the pan, 8 to 12 minutes. Uncover the pan and transfer the frittata to the oven. Bake until the top is puffed and completely set, 15 to 25 minutes more.

    Remove the pan from the oven and 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. Let the frittata cool for at least 10 minutes before cutting. Serve warm or at room temperature.

Reviews

Rate or Review

Reviews

We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Taos, New Mexico (503)

Experience the rich history of the mountainous Taos region of New Mexico as Moveable Feast with Fine Cooking gets a taste of its incredible ingredients. Host Curtis Stone meets Christopher…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks