Ina Garten Potato Bacon Frittata Recipe
This recipe starts on the stovetop, where potatoes and bacon are cooked gently to build flavour. The eggs are added last and finished in the oven, allowing the frittata to set evenly without drying out. The result is golden on top, tender in the middle, and full of layered flavour.
- Prep Time: 15
- Cook Time: 35
- Total Time: 50 minutes
- Yield: 4
- Category: Breakfast
- Method: Stovetop and baking
- Cuisine: Italian
Ingredients
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Potatoes, thinly sliced (600 g, about 4 medium)
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Smoked bacon, diced (150 g)
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Olive oil (2 tablespoons)
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Onion, finely sliced (1 medium)
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Large eggs (8)
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Whole milk or cream (¼ cup)
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Grated cheese such as Gruyère, Cheddar, or Parmesan (¾ cup)
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Kosher salt (¾ teaspoon, or to taste)
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Black pepper (½ teaspoon)
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Fresh herbs such as chives or parsley (optional)
Instructions
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Cook the bacon – Heat the skillet over medium heat and cook the bacon until lightly crisp. Remove and set aside, leaving some fat in the pan.
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Cook the potatoes – Add olive oil if needed, then cook the sliced potatoes gently until tender and lightly golden.
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Soften the onion – Stir in the onion and cook until soft and translucent.
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Prepare the egg mixture – Whisk eggs, milk or cream, salt, and pepper in a bowl.
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Assemble the frittata – Return bacon to the pan, spread everything evenly, pour over the eggs, and sprinkle cheese on top.
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Set on the hob – Cook for a few minutes until the edges begin to set.
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Finish in the oven – Transfer to a preheated oven at 180°C (350°F) and bake until just set in the centre.
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Rest before slicing – Let stand for 5–10 minutes before serving.