Italian Herb, Potato & Onion Frittata Recipe with Pancetta Bacon

I’ve been making frittatas for quite some time and after doing some research it appears that I may have been doing one of the cooking procedures incorrectly. I’ll get to that later.

If you’ve never made one, prepare for pure deliciousness and ease in this Italian classic!

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Ingredients for this Recipe:

• 2 tablespoons olive oil
• ¼ cup pancetta lardons
• ½ peeled and small diced sweet onion
• 1 medium size peeled and small diced russet potato
• 10 eggs
• 1 cup grated Parmesan cheese + more for garnish
• sea salt and pepper to taste
• chopped fresh parsley and rosemary for garnish

Serves: 6

Prep Time: 5 minutes

Cook Time: 25 minutes

Procedures:

1. Add the oil to a 10” cast iron skillet over medium heat and cook the pancetta, onions and potatoes until tender and cooked, about 10 minutes. Be sure to stir every few minutes and season with salt and pepper.
2. While the pancetta, onions and potatoes are cooking add the eggs, cheese, salt and pepper to a medium size bowl and whisk until completely combined and smooth.
3. Add the eggs to the cast iron skillet and constantly push the eggs from the outside of the pan to the inside similar to making an omelet.
4. Once the eggs are slightly runny on top, about 4 to 6 minutes, invert the frittata using a plate and then place it back into the skillet runny side down and finish cooking for 2 to 3 minutes.
5. Serve the frittata in the skillet or on a serving platter or plate and garnish with additional parmesan cheese, parsley and rosemary. Serve alongside fresh bread.