Frittata with Pancetta and Potatoes

Preparation info

  • Difficulty

    Medium

  • Serves

    4

Appears in

Hazan Family Favorites

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 pancetta, sliced ½ inch thick
  • 2 tablespoons butter
  • Salt
  • 5 eggs
  • Freshly ground black pepper

Method

  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 crosswise. Unravel the pancetta and cut into narrow strips.
  3. Put 1½ tablespoons of the butter in a 10-inch nonstick, ovenproof skillet over medium heat. When the butter has melted, add the pancetta and sauté until it has lost its raw color. Add the onion, season lightly with salt, and continue sautéing until the onion has softened and turned a light caramel color, 8 to 10 minutes.
  4. While the onion is sautéing, cut the potatoes in half and slice the halves into half moons about inch thick. Put the eggs in a mixing bowl and beat until the yolks and whites are evenly mixed.
  5. When the onion is ready, add the potatoes, season with salt and pepper, and toss until the potatoes are evenly mixed with the onions and pancetta. Transfer the contents of the pan to the bowl with the eggs and mix thoroughly.
  6. Preheat the broiler.
  7. Put the remaining ½ tablespoon butter in the skillet and return to medium heat. When the butter is hot, pour in the egg-and-potato mixture. Cook over medium heat for 6 minutes, then place under the broiler until the top is lightly browned, about 2 minutes. Slide the frittata onto a cutting board. Cut into slices and serve hot or at room temperature.