Loading Video...

Potato Pancetta Frittata

  • Level: Easy
  • Total: 1 hr 55 min
  • Active: 25 min
  • Yield: 8 servings
Save Recipe

Ingredients

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 

Directions

  1. Preheat the oven to 350 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Country Potato, Pea, and Pancetta Frittata

Country Potato, Pea, and Pancetta Frittata

Potato Frittata

Spinach and Potato Frittata

Potato and Pancetta, Pizza

Potato Gnocchi

Old-Fashioned Potato Salad

Mandy Patinkin's Mom's Potato Latkes

🤤 More Drool-Worthy Recipes