Baked Potato Frittata
Ready In: 1 hr 45 mins
Serves: 8
Ingredients
- 1 1⁄4 lbs potatoes, cut into 1-inch dice (about 2 large)
- 2 tablespoons olive oil
- kosher salt
- fresh ground black pepper
- 10 slices bacon, cut into 3/4-inch dice (thick-cut)
- 10 eggs
- 1 1⁄2 cups shredded cheddar cheese
- 1⁄4 cup minced fresh chives, plus
- 1 tablespoon minced fresh chives
- 1⁄2 cup sour cream
Directions
- Preheat oven to 400 degrees.
- In bowl, combine potatoes, 1 tablespoons olive oil, salt and pepper to taste. Transfer to baking sheet; bake, stirring occasionally, until tender, about 30 minutes. Let cool 30 minutes.
- In large, deep, nonstick skillet over medium-high heat, cook bacon until crisp, about 10 minutes. Drain on paper towels, DIscard fat in skillet. Crumble 2 tablespoons of cooked bacon and reserve for garnish.
- Increase oven temperature to 500 degrees.
- In large bowl, whisk eggs, salt, pepper, 1 cup cheese and 1/4 cup chives. Heat 2 teaspoons olive oil in same skillet over medium high heat. Add potatoes and diced bacon to pan; pour in egg mixture. Cook, using spatula to lift cooked edges and allow uncooked eggs to flow underneath, about 2 minutes, then cook 4-6 minutes more.
- Reduce heat to medium low, cover skillet and cook until eggs are set, about 6 minutes. Uncover pan, sprinkle with remaining cheese. Bake in pre-heated oven 4-5 minutes. Slide onto seving plate or cut in wedges and serve from skillet. Garnish with reserved bacon and chives. Serve with sour cream.
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