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    You are in: Home / Recipes / Frittata With Potatoes, Pancetta and Gruyere Recipe
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    Frittata With Potatoes, Pancetta and Gruyere

    Frittata With Potatoes, Pancetta and Gruyere. Photo by DrGaellon

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    DrGaellon's Note:

    Inspired by a variety of recipes. Like most frittatas, this is refrigerator velcro, and I had a bunch of stuff I wanted to use up. Make sure your potatoes aren't too big; you want the volume of onion-and-potato to be about the same as the volume of egg.

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    Units: US | Metric


    1. 1
      Heat oil in 12" non-stick skillet until shimmering. Add pancetta and cook over medium heat until browned on edges, 6-8 minutes. Remove to a bowl with a slotted spoon and set aside.
    2. 2
      Add onion and potato to fat in skillet and cook until tender, 8-10 minutes. Add garlic and cook until fragrant, about 1 minute.
    3. 3
      Beat eggs and half-and-half. Stir in Gruyere, thyme, salt and pepper.
    4. 4
      Return pancetta to skillet, along with eggs. Stir well. Occasionally pull eggs away from edge of pan and tilt to allow any liquid egg to run under.
    5. 5
      When eggs are about half-set, sprinkle with Parmesan and place into a preheated 400F oven. Eggs are done when puffed and golden, about 10 minutes. Garnish with sour cream and chives.

    Ratings & Reviews:


    Nutritional Facts for Frittata With Potatoes, Pancetta and Gruyere

    Serving Size: 1 (207 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 649.4
    Calories from Fat 350
    Total Fat 38.9 g
    Saturated Fat 17.1 g
    Cholesterol 495.1 mg
    Sodium 676.8 mg
    Total Carbohydrate 35.7 g
    Dietary Fiber 3.7 g
    Sugars 5.2 g
    Protein 38.5 g

    The following items or measurements are not included:


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