Photo Credit: Ray Kachatorian
It’s very European to use potatoes in omelets, tarts, and frittatas, and even on pizzas. The key is to use small cubes of potato, as here, or very thin slices. You don’t want to be biting into a whole mouthful of starch, and you want your potatoes to cook through in a reasonable amount of time.
Frittata with Potato and Pancetta
- 2 tablespoons olive oil
- 1/2 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 freshly ground black pepper
- 6 large eggs
- 1/4 cup whipping cream
- 1/4 cup grated Parmesan cheese
- 2 ounces sliced pancetta 1/4 thick slices, coarsely chopped
- 2 tablespoons chopped fresh basil
- In a 9-1/2-inch-diameter nonstick ovenproof skillet, heat the oil over a medium flame. Add the onion and saute until translucent, about 4 minutes. Add the potato, garlic, salt, and pepper, and saute over medium-low heat until the potato is tender and golden, about 15 minutes.
- Preheat the broiler. In a medium bowl, whisk the eggs, cream, Parmesan cheese, pancetta, and basil to blend. Stir the egg mixture into the potato mixture in the skillet. Cover and cook over medium-low heat until the egg mixture is almost set but the top is still runny, about 2 minutes. Place the skillet under the broiler and broil until the top is set and golden brown, about 4 minutes. Using a rubber spatula, loosen the frittata from the skillet and slide it onto a plate. Cut the frittata into wedges and serve.