Frittata with Pancetta and Potatoes

Name: Frittata with Pancetta and Potatoes
Cook time: 50 min
Total time: 50 min
Yield: Serves 4
Cuisine: Italian
Ingredients: 2 ounces pancetta, sliced ½ inch thick; ½ large sweet yellow onion; Freshly ground black pepper; 2 tablespoons butter; 5 eggs; Salt; ½ pound red potatoes

Preparation info

Serves
4

Difficulty
Medium
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.

Ingredients

½ pound red potatoes
½ large sweet yellow onion
2 ounces

Europe
Italy
Starter
Mediterranean

Method

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