Recipe by CarrolJ
This frittata is not only really good, but makes a wonderful presentation for guests too...or just for family. It is a bit unusual due to the construction of the frittata. Lining the pan with the potatoes make them both crusty and soft. A wonderful combination.
Top Review by Bonnie G #2
I'm always so excited when I'm first to rate a recipe that's been around awhile and not reviewed, feel like I've discovered a hidden gem - which is what this recipe is. Love the idea of the potato crust and it baked up so pretty. I did do a few minor things different, used hash brown potatoes as that's all I had, cut the recipe in half & made in a mini pie plate which made it just the right size for DH and me to share, left of the tomatoes (DH doesn't like them) and topped it with grated cheddar cheese and sprinkled with cayan pepper for a bit of color. It did take longer to bake, about an extra 15 minutes but DH likes his firm so that could be why. Sounds like a lot of changes but that just goes to show how adaptable this recipe is. It got the highest marks from DH when he said "make sure you don't loose this one, it's a repeater." Thanks Carrol for making me look good. Made for Spring PAC 2014
- 1 tablespoon olive oil
- 8 -10 ounces potatoes, scrubbed, thinly sliced, and throughly dried with paper towels
- 1 teaspoon salt
- 1 teaspoon pepper
- 1⁄2 cup thinly sliced onion
- 5 large eggs
- 1⁄2 cup half-and-half
- 1 tablespoon parsley
- 5 slices crisp bacon, crumbled
- 1 large fresh tomato, thinly sliced
- 1 slice crisp crumbled bacon, for top (optional item)
Directions See How It's Made
- Grease a 9 x 12 baking pan well with the olive oil.
- Preheat oven to 450 degrees.
- Layer the sides and bottom of the pan with the potatoes and then top with the sliced onions.
- Grease the bottom of another smaller pan that will fit inside the other pan. This will act as a weight to hold the potatoes in place. (If needed insert something heavy into the center of the pan which is on top for added weight.).
- Bake for 10 minutes or until potatoes are tender. Remove from oven, gently remove top 'weight pan' and set aside dish with the potatoes and onions.
- In a large mixing bowl beat the eggs, add the salt, pepper, half and half, the bacon pieces (5), parsley and mix together,.
- Pour the egg mixture over the potato and onions.
- Top with the sliced tomatoes.
- OPTION: Sprinkle some additional bacon pieces if you wish on top.
- Bake until eggs are set and golden brown, about 15-20 minutes.
- Let stand for 5 minutes before serving.
- Slice into rectangles and serve with a spatula.