It’s always a happy day when my Williams-Sonoma catalog comes in the mail. Their recipes and pictures are always a feast for the eyes, and when I saw the Baked Potato Frittata it was love at first sight. Of course they cook it in some fancy frittata pans, but that just isn’t my reality. I do however have two non-stick skillets. I looked up the brand I had online to find it was oven safe up to 450°, and was set!
I adapted the recipe a bit. My potatoes were smaller, I didn’t need to feed 8, and in my world everything needs a little garlic, but you can find the original recipe here.
Baked Potato Frittata
adapted from Williams-Sonoma kitchen
You will need two nonstick frying pans for this recipe, with at least one of them being oven safe
- 3 russet potatoes (they asked for 2 = 1½ lbs…my potatoes weren’t that big :)), washed and cut into 1 inch cubes
- 1 Tbs olive oil
- Kosher or sea salt and fresh cracked pepper (if you have it, just use what you have!)
- Garlic powder, or I love McCormick Garlic Pepper grinders
- 10 slices of bacon
- 8 eggs
- 1 1/2 cups shredded sharp cheddar cheese
- 1/4 cup snipped chives, plus 2 Tbs. I used 2 Tbs. freeze dried chives and a 1 Tbs for garnish
- Sour cream
Pre-heat oven to 400°
Place the potatoes on a baking sheet. Stir in olive oil and season with salt, pepper and garlic to taste. Spread into a single layer and bake, stirring occasionally, until golden brown and soft. About thirty minutes. When you take them out increase the oven temp to 450°.
Meanwhile over medium heat cook the bacon in the pans you will be cooking the frittata in. Cook until crisp and then transfer to a plate lined with paper towels. Drain the bacon fat from the pan leaving just a smidgen in the pan. Once cooled break up the bacon into small pieces. Set two tablespoons aside for sprinkling later.
In a large mixing bowl, whisk the eggs, 1 cup of the cheese, chives, and a pinch of salt and pepper.
Warm one of the pans you cooked the bacon in over medium heat. Add the potatoes and bacon then pour the eggs over them. Cook for a couple minutes and then with a rubber spatula pull around the edges to let some of the uncooked egg flow underneath. Cook for about 4 more minutes.
It should look about like this when you are ready to flip. This is the fun part!
Take the other frying pan and place over the cooking frittata. You may notice that pan on the bottom has a plastic handle, but the one on top has a metal. I made sure that the pan going into the oven is the one the frittata ends up in :). Now carefully flip the pans over. Try to be quick about it! Leave the first pan on top and continue to cook for about 4-5 more minutes. Remove the top pan and sprinkle the frittata with the remaining cheese and bacon. Put in the oven and let cook until the cheese is golden and bubbly.
When done just sprinkle some more chives on top and serve with sour cream. We had some salsa with ours too, and next time I think we’ll bring on a little green chili. Serves six…depending on how hungry you are ;). This was a hit with my kids and the hubbs. In fact, the two year old went back for thirds – that never happens.
Next week we are declaring it “It’s freezing outside so let’s make soup!” week. We are going to all share a favorite soup recipe…care to join us? We’ll have a linky so you can share your favorite soup recipes too, don’t forget!
Hope you have a great day, we have another snow day, woot woot!