Frittata With Potatoes, Pancetta and Gruyere

photo by DrGaellon

- Ready In:
- 45mins
- Ingredients:
- 14
- Serves:
-
2-4
ingredients
- 1 tablespoon olive oil
- 1 cup diced pancetta
- 1 onion, diced
- 2 small red potatoes, in 1/2-inch dice
- 1 garlic clove, minced
- 4 large eggs
- 2 tablespoons half-and-half
- 3⁄4 cup grated gruyere cheese
- 1⁄4 teaspoon dried thyme
- salt
- ground black pepper
- 1⁄2 cup grated parmesan cheese
- sour cream, for garnish
- minced chives, for garnish
directions
- 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.
- Add onion and potato to fat in skillet and cook until tender, 8-10 minutes. Add garlic and cook until fragrant, about 1 minute.
- Beat eggs and half-and-half. Stir in Gruyere, thyme, salt and pepper.
- 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.
- 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.
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!