Frittata with Pancetta and Potatoes

Preparation info
  • Serves


    • Difficulty


    • Ready in

      50 min

Appears in
Hazan Family Favorites

By Giuliano Hazan

Published 2012

  • About

Eggs and bacon with a side of potatoes seems like the all-American breakfast, but it also makes a delicious frittata that’s as good cold as it is hot. I like the texture of red potatoes here, but not their skin, so I use larger potatoes, which are easier to peel.


  • ½ pound red potatoes
  • ½ large sweet yellow onion
  • 2 ounces


  1. 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.
  2. While the potatoes are cooking, peel and thinly slice the onion