This delicious Potato Pancetta Frittata by barefoot contessa combines crispy pancetta, tender potatoes, and creamy cheeses, making it a satisfying and versatile dish. Perfect for breakfast, brunch, or a light dinner, this easy recipe allows flexibility with ingredients, enabling you to incorporate what’s readily available in your kitchen.
Ingredients Needed
- 55g pancetta, diced
- 1 tbsp olive oil
- 100g unsalted butter, divided
- 450g Yukon Gold potatoes, diced into 1.25cm pieces
- 8 large eggs
- 400g ricotta cheese
- 340g Gruyère cheese, grated
- 120ml whole milk
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 50g spring onions, finely chopped (both white and green parts)
- 40g plain flour
- ¾ tsp baking powder
How To Make Potato Pancetta Frittata
- Preheat the oven: Set oven to 180°C (fan 160°C) / 350°F / Gas Mark 4.
- Cook the pancetta: Heat olive oil in a 25cm ovenproof frying pan over medium-low heat. Add pancetta and cook for 3-5 minutes until crispy. Remove and set aside.
- Cook the potatoes: Discard excess fat, leaving about 2 tbsp in the pan. Add 40g butter and diced potatoes, cooking for 10-12 minutes until golden and tender.
- Prepare the egg mixture: In a large bowl, whisk eggs, then mix in ricotta, Gruyère, melted butter, milk, spring onions, salt, and pepper. In a separate bowl, combine flour and baking powder, then stir into the egg mixture.
- Combine and bake: Return pancetta to the pan, ensuring an even layer with the potatoes. Pour egg mixture over the top and smooth out. Bake for 50-55 minutes until golden and set.
- Serve: Let it rest for a few minutes before slicing. Serve warm with a fresh salad or crusty bread.
Recipe Tips
- Use a non-stick, oven-safe skillet: This ensures the frittata cooks evenly and slides out effortlessly after baking.
- Pre-cook the potatoes thoroughly: Ensure potatoes are tender before adding the egg mixture to achieve the desired texture in the final dish.
- Whisk the eggs well: Properly beaten eggs result in a fluffy and cohesive frittata.
- Avoid overmixing the batter: Gently fold ingredients to maintain a light texture and prevent toughness.
- Allow the frittata to rest before slicing: Letting it sit for a few minutes after baking helps set the structure, making cleaner slices.
How To Store & Reheat Leftovers
- Refrigerate: Wrap leftover potato pancetta frittata tightly or place it in an airtight container. Refrigerate for up to 3 days.
- Freeze: Cut leftover potato pancetta frittata into individual portions and wrap each piece in cling film or foil. Place them in a freezer-safe container or bag, and freeze for up to 2 months.
- Reheating: Reheat leftover potato pancetta frittata in the oven at 325°F for 10-15 minutes or microwave a slice on high for 30-40 seconds until hot.
Nutrition Facts
- Calories: Approximately 411 kcal
- Total Fat: 25.7g
- Saturated Fat: 10g
- Cholesterol: 377mg
- Sodium: 241mg
- Potassium: 589mg
- Total Carbohydrate: 20g
- Dietary Fiber: 2g
- Sugars: 3g
- Protein: 24g
Try More Recipes:
Barefoot Contessa Potato Pancetta Frittata
Description
This delicious Potato Pancetta Frittata by barefoot contessa combines crispy pancetta, tender potatoes, and creamy cheeses, making it a satisfying and versatile dish. Perfect for breakfast, brunch, or a light dinner, this easy recipe allows flexibility with ingredients, enabling you to incorporate what’s readily available in your kitchen.
Ingredients
Instructions
- Preheat the oven: Set oven to 180°C (fan 160°C) / 350°F / Gas Mark 4.
- Cook the pancetta: Heat olive oil in a 25cm ovenproof frying pan over medium-low heat. Add pancetta and cook for 3-5 minutes until crispy. Remove and set aside.
- Cook the potatoes: Discard excess fat, leaving about 2 tbsp in the pan. Add 40g butter and diced potatoes, cooking for 10-12 minutes until golden and tender.
- Prepare the egg mixture: In a large bowl, whisk eggs, then mix in ricotta, Gruyère, melted butter, milk, spring onions, salt, and pepper. In a separate bowl, combine flour and baking powder, then stir into the egg mixture.
- Combine and bake: Return pancetta to the pan, ensuring an even layer with the potatoes. Pour egg mixture over the top and smooth out. Bake for 50-55 minutes until golden and set.
- Serve: Let it rest for a few minutes before slicing. Serve warm with a fresh salad or crusty bread.
Notes
- Use a non-stick, oven-safe skillet: This ensures the frittata cooks evenly and slides out effortlessly after baking.
- Pre-cook the potatoes thoroughly: Ensure potatoes are tender before adding the egg mixture to achieve the desired texture in the final dish.
- Whisk the eggs well: Properly beaten eggs result in a fluffy and cohesive frittata.
- Avoid overmixing the batter: Gently fold ingredients to maintain a light texture and prevent toughness.
Avoid overmixing the batter: Gently fold ingredients to maintain a light texture and prevent toughness. - Allow the frittata to rest before slicing: Letting it sit for a few minutes after baking helps set the structure, making cleaner slices.
Barefoot Contessa Potato Pancetta Frittata