3mediumrusset potatoesscrubbed and diced into ½ inch cubes
1mediumleekfinely minced
½teaspoonkosher salt
½teaspoonpepper
6largeeggs
½cupcream
dash of grated whole nutmeg
¼cupfreshly grated Parmesan Cheese
Instructions
Preheat oven to 425℉.
In an oven-safe skillet or cast iron pan, pan-fry the bacon over medium heat until crisp-tender. Once the bacon is crisp, remove the bacon and place it on a plate lined with a paper towel. Drain off all but 1 tablespoon of the bacon grease.
Add potatoes to bacon grease and lightly season with salt and pepper. Pan fry for 5 minutes, stirring frequently. Add in leeks or onions and continue to pan fry for another 5 minutes or until potatoes are fork-tender.
Remove the skillet from the heat. Sprinkle the bacon over the potatoes in the pan.
In a medium bowl or large glass measuring cup, whisk together the eggs with the cream, salt, pepper, a dash of nutmeg, and parmesan. Pour the egg mixture over the potatoes and bacon.
Bake for 10-15 minutes, or until eggs are set around the edges and the center is just slightly wobbly.
Serve immdeidately or after cooling slightly.
Video
Notes
Vegetarian Option: Omit the bacon and use 1 tablespoon of canola oil to pan-fry the potatoes. Keep in mind you will need to add additional salt to account for the saltiness the bacon adds to the frittata. Leeks: To prepare the leeks, cut them open lengthwise and soak them in water for 5 minutes. Drain the leeks and rinse well. Chop leeks on CLEAN cutting board. Feel free to use onions in place of the leeks. Potatoes: You can use red potatoes, Yukon Gold potatoes, or russet potatoes. There is no need to peel the potatoes for this frittata recipe. Serving Note: Frittatas are safe if left at room temperature for up to 2 hours. No longer. Storage: Store a cooled frittata in an airtight container for up to 4 days in the refrigerator. Serve the frittata chilled, let it come to room temperature before serving, or microwave individual slices on a heat-safe plate for 30-45 seconds until warm.