The classic Italian frittata is a culinary masterpiece, a simple yet elegant dish that embodies rustic charm and satisfying flavor. This versatile egg-based bake is perfect for brunch, a light lunch, or even a comforting dinner, adaptable to any seasonal ingredients you have on hand. Today, we're focusing on a timeless favorite: the potato, onion, and pancetta frittata. This recipe delivers a delightful combination of creamy eggs, earthy potatoes, sweet onions, and the salty crunch of pancetta, creating a symphony of textures and tastes that will leave you wanting more.
Imagine a fluffy, golden-brown frittata, brimming with tender potatoes and savory pancetta, ready to be devoured. This recipe provides a foolproof method for achieving perfectly cooked eggs and beautifully browned edges. Ready to transform simple ingredients into a culinary triumph? Let's dive into the step-by-step instructions and create this unforgettable potato frittata together.
Tools Needed
- Cutting board
- Knife
- Bowl
- Whisk/Fork
- Cast-iron skillet (or nonstick pan)
- Plate
- Rubber spatula
Ingredients
- Sweet onion
- Russet potato
- Pancetta bacon
- Eggs: 10
- Extra-virgin olive oil
- Parmesan cheese
- Sea salt
- Freshly cracked black pepper
- Fresh parsley
- Fresh rosemary
Step-by-Step Instructions
Step 1. Prepare Ingredients and Sauté Vegetables
- Small dice a sweet onion (or spring onion) and set aside.
- Peel and small dice a russet potato (Yukon or sweet potato can be substituted). Set aside.
- Chop pancetta bacon.
- Drizzle olive oil in a cast-iron skillet. Add pancetta, diced onion, and potatoes. Season with salt and pepper. Cook on medium heat until lightly browned and potatoes are al dente.
Step 2. Whisk Eggs and Combine with Vegetables
- heavy cream/half-and-half is optional, not traditional).
- Pour egg mixture into the skillet with the cooked vegetables and pancetta.
Step 3. Cook the Frittata
- Cook on the stovetop, moving the eggs around and tilting the pan to let uncooked egg run underneath cooked portions. Use a rubber spatula to loosen edges as needed.
- Once almost set, place a plate on top of the skillet and carefully flip the frittata.
- Return the frittata to the skillet, uncooked side down, for about 30 seconds to finish cooking (or bake in a 375°F oven for 8-10 minutes).
Step 4. Garnish and Serve
- Garnish with shaved Parmesan cheese, chopped parsley, and rosemary.
Read more: One-Pan Cod with Potatoes: Authentic Italian Recipe
Tips
- Using a nonstick pan makes flipping easier.
- Finishing in the oven is an option if flipping is difficult.
Nutrition
- N/A
FAQs
1. Can I substitute the pancetta?
Absolutely! Bacon, prosciutto, or even sautéed mushrooms would be delicious substitutes for the pancetta.
2. How do I prevent my frittata from becoming rubbery?
Make sure your eggs are at room temperature and don't overcook the frittata. Cook it over medium-low heat and remove it from the oven when the edges are set and the center is just slightly jiggly.
This classic Italian potato, onion, and pancetta frittata is a testament to the beauty of simple ingredients elevated by careful technique. From brunch to a weeknight dinner, this recipe offers a versatile and satisfying meal that's sure to become a family favorite. Enjoy the delicious results of your culinary efforts!