Festive frittata with potatoes and bacon

Votes: 1

Time: 1 hour 55 minutes
Complexity: easily
Servings: 8

This richly filled Italian frittata omelet is perfect for Sunday brunch, dinner, or even as an appetizer at a house party when cut into bite-sized pieces. The filling is based on potatoes and crispy, flavorful pieces of pancetta, while ricotta, Gruyere, and basil add even more flavor and a lovely creamy texture. When making a potato frittata, it's important to cut the potatoes into small pieces, about 1 cm thick, to ensure they cook through thoroughly. Bake the frittata in the oven until firm, then slice and serve hot.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

60 g pancetta, cut into medium cubes
1 tbsp. l. olive oil
100g unsalted butter, divided
2 cups potatoes, cut into 1 cm cubes (4 tubers)
8 large eggs
420 g ricotta
350 g Gruyere, grated
0.5 cups whole milk
1/3 cup premium flour
3/4 tsp baking powder
2 teaspoons coarse salt
1 teaspoon freshly ground black pepper
6 fresh basil leaves, thinly sliced

Ingredient Substitution Suggestions

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Recipes with similar ingredients: eggs, milk, potato, ricotta cheese, Gruyere cheese, pancetta, black pepper, basil

Cooking the dish according to the recipe:

Preheat oven to 175°C.
In a 25cm oven-safe omelette pan, cook the pancetta over medium-low heat for 5-10 minutes, until crisp. Remove the pancetta from the pan with a slotted spoon and set aside.

In the same skillet (do not wash it), melt 2 tablespoons of butter. Add the potatoes and cook for 6-8 minutes, stirring occasionally, until cooked through and lightly browned. Melt the remaining 5 tablespoons of butter in a small bowl in the microwave.
Meanwhile, beat the eggs in a large bowl, then add the ricotta, Gruyere, melted butter, and milk. Combine the flour, baking powder, salt, and black pepper in a separate bowl and add to the egg mixture. Stir in the basil.
Return the pancetta to the skillet with the potatoes and pour the egg mixture over it. Place the skillet on the middle rack of the oven and bake for 50-55 minutes, until the frittata is golden brown and puffed, and a knife inserted into the center comes out clean. Serve hot.

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