Great anytime .... day or night.... Frittatas... are a quick and easy fix for any meal. A truly terrific breakfast dish or an casual lunch or supper.... that's hearty and satisfying.
This recipe for Potato Bacon and Tomato Frittata starts in a skillet and finishes in the oven. While it's baking in the oven... this all in one skillet meal frees the cook up to handle setting the table, making the coffee and toasting the English muffins with ease.... and best of all... makes for a quick clean-up.
I had tiny Yukon Gold potatoes (they were the size of large grapes) that I bought on an impulse and needed to use them up... they worked perfectly with this dish... I cut them in half.
You can use any potatoes... any variety will work well... and any size... just be sure to cut them up into small pieces... so they cook thoroughly. If you cut yours small... you don't need them to be "pre-cooked" in water... I didn't need to do that.
The skins can be peeled off or left on.
If you prefer larger chunks of potato... you can place them in a small pot and cook them in water briefly to partially cook them. If you're doing this on top of the stove, cover in them in water.
In the past, I have also placed them in a microwaveable dish with some water (not a lot... you don't have to cover them in water... you just want to steam them) and nuked them for about 5-7 minutes on high.... time will depend on how big your chunks are.. the bigger the chunks.. the more time you will need to add... just give them a quick stab with a fork.. they need to be easily stabbable (not sure that's even a word) but still firm.
I used Plum or Roma tomatoes.. they're firmer and don't get soupy when cooked in foods... they are perfect for this.
Cook the bacon in the oven... this will save loads of time and fat in your dish... click here for instructions on how to make bacon in the oven.... making it in the oven will preheat you oven while you cook the potatoes in the skillet... just let it cool a bit down to the 350 degrees needed to bake the frittata.
Cook the bacon until cooked but still a bit pliable.. not completely (hard) crisp... then drain on paper towels.
As you can see by the picture, I used my cast iron skillet... any skillet that can go from the stove to the oven will work. If you don't have that kind of skillet... you can start this dish in a stove top skillet... then lightly spray a baking dish with cooking oil spray... butter flavor preferred... and layer your cooked ingredients in the prepared baking dish... and continue with the instructions.
Speaking of making this in a baking dish.... This is a perfect brunch recipe .... and great to serve to crowds... just follow the suggestion above and make it in a large baking dish or pan. It cuts easily into wedges or squares and is easy to serve.
TIPS on Adjusting the Recipe
Want to make it lower fat?.... no problem... use egg substitute and non-fat milk to make the egg mixture. As for the bacon.. you can omit it altogether or use turkey bacon... I have to admit though... bacon is bacon.. and it adds loads of great flavor.
This recipe will serve 4-6, depending on how big you cut the wedges.
Need to adjust the number of servings? ... to make less.... use a smaller skillet... figure 2 eggs per serving if serving 1-2 people... (less than 2 eggs makes for an extremely thin frittata... unless you have a really small baking dish). Adjust the remaining ingredient quantities by eye... you want enough to cover the bottom of the skillet and have a little of each in every cut...
To make more servings... for a brunch crowd... and making it in a baking dish... for the number of eggs... figure 2 per serving if you're not serving much else... If you have other food items ... figure 1-2 eggs per serving plus an additional egg for every 3 servings... follow the same rule... with the remaining ingredients as above.. eyeball it.... you want some in every cut you make....
Also adjust your baking dish sizes and baking times also... for example ... you can use a 13 x 9 pan... the less eggs.. the thinner the pieces... thinner pieces mean you would really need to serve larger pieces to satisfy the guest... likewise.. thicker pieces.. serve smaller cut pieces... figure baking times to be about 45-60 minutes... depending on how thick it is... it's done when a knife inserted in the center comes out clean.
I would use a maximum of 12 eggs (about 8 servings) in a 13 x 9 pan... if you need more.. use more pans.
This is delicious ... obviously for breakfast.. but it's also a great little supper... serve it with a soup or salad... a great little meal.. however you choose to serve it!
Recipe: Potato Bacon and Tomato Frittata
All you need:
About 3 cups of cut potatoes
2 Roma tomatoes, cut up
5 strips thick sliced bacon, cooked and cut-up *See TIPS
8 eggs, beaten with a dash of milk
1/2 cup shredded cheddar cheese
Cooking oil spray
All you need to do:
Preheat the oven to 350 degrees F.
Spray a large 12 inch heavy skillet (one that can go in the oven) with cooking oil spray. Heat the skillet over medium high heat and then add the cut-up potatoes. Toss them around in the pan to coat them very lightly with cooking oil spray... add a bit more if needed.
Cook until the potatoes are crisp on the outside and cooked on the inside. Using a spatula, flip them as needed. If they begin to brown too much... reduce the heat a bit.
When cooked, remove the skillet from the heat. Spread the potatoes evenly over the bottom of the skillet. Sprinkle evenly with the bacon pieces and cut-up tomatoes. Pour the egg mixture over the ingredients in the skillet. Sprinkle with the shredded cheddar cheese.
Bake for 20-25 minutes or until a knife inserted in the center comes out clean.