Frittata with Pancetta and Potatoes Recipe
- 1/2 pound Red Potatoes
- 1/2 large sweet yellow onion
- 2 ounces pancetta, sliced 1/2 inch thick
- 2 Tbsp butter
- 5 eggs
- Freshly ground pepper
- optional – spinach
- Put the potatoes in a saucepan and cover with water. Place over high heat and cover the pan. When the water is boiling, reduce the heat to medium-low and cook the potatoes until tender, 25 to 30 minutes, depending on size. Remove the potatoes and peel them as soon as they are cool enough to handle.
- While the potatoes are cooking, peel and thinly slice the onion crosswise. Unravel the pancetta and cut into narrow strips.
- Put 1 1/2 tablespoons of the butter in a 10″ non-stick, ovenproof skillet over medium heat. When the butter has melted, add the pancetta and sauté until it has darkened, 2 to 3 minutes. Add the onions, season lightly with salt, and continue sautéing until the onion has softened and turned a light caramel color, 8 to 10 minutes.
- While the onion is sautéing, cut the potatoes in half and slice the halves into half moons about 1/8″ thick. Put the eggs in a mixing bowl and beat until the yolks and whites are evenly mixed.
- When the onion is ready, add the potatoes, season with salt and pepper, and toss until the potatoes are evenly mixed with the onion and pancetta. Transfer the contents of the pan to the bowl with the eggs and mix thoroughly.
- Preheat the broiler. Put the remaining butter in the skillet and return to medium heat. When the butter is hot, pour in the egg-and-potato mixture. Cook over medium heat for 6 minutes then place under the broiler until the top is lightly browned, about 2 minutes. Slide the fritatta onto a cutting board. Cut into slices and serve hot or at room temperature. Makes 4 servings.
Recipe and image credit to menshealth.com.