Potato Pancetta Frittata

Total Time:
1 hr 35 min
15 min
1 hr 20 min

8 servings

  • 2 ounces pancetta, medium diced
  • 1 tablespoon olive oil
  • 7 tablespoons unsalted butter, divided
  • 2 cups Yukon Gold potatoes, 1/2-inch-diced (4 potatoes)
  • 8 extra-large eggs
  • 15 ounces ricotta cheese
  • 3/4 pound Gruyere cheese, grated
  • 1/2 cup whole milk
  • 1/3 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 6 fresh basil leaves, julienned
  • Preheat the oven to 350 degrees F.

  • In a medium (10-inch) oven-proof omelet pan over medium-low heat, cook the pancetta in the olive oil for 5 to 10 minutes, until browned. Remove the pancetta from the pan with a slotted spoon and set aside.

  • Melt 2 tablespoons of the butter in the pan (don't wipe it out). Add the potatoes and fry them for 6 to 8 minutes, until cooked through and lightly browned, turning occasionally. Melt the remaining 5 tablespoons of butter in a small dish in the microwave.

  • Meanwhile, whisk the eggs in a large bowl, then stir in the ricotta, Gruyere, melted butter, and milk. Combine the flour, baking powder, salt and pepper and stir into the egg mixture. Add the basil.

  • Put the pancetta back into the pan with the potatoes and pour in the egg mixture. Place the pan in the center of the oven and bake for 50-55 minutes, until the frittata is browned and puffed and a knife inserted in the middle comes out clean. Serve hot.

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