1978. POTATO, BACON and FONTINA FRITTATA

serves four


1 tablespoon extra-virgin olive oil
6 slices bacon, cut into small pieces
1 1/2 cups (1/2-inch diced) Yukon gold or red-skinned potato
1 onion, halved, cut into thin strips
8 large eggs
1/4 cup heavy cream
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1/2 cup shredded fontina cheese
2 tablespoons shredded fontina cheese
1 tablespoon snipped fresh chives

Heat broiler. Heat oil in a large nonstick skillet over medium heat. Add bacon and cook until fat is almost rendered and bacon is starting to crisp; remove bacon to a paper towel to drain. Add potato and onion to drippings; raise heat to medium-high and sauté mixture until potato is almost tender, about 10 to 12 minutes.

Whisk eggs, cream, salt, and pepper in a medium bowl; stir in 1/2 cup of the cheese, then stir in bacon. Pour into skillet, shaking pan gently to distribute. Reduce heat to medium and cook, without stirring, 5 minutes, or until set on bottom and sides (eggs will be runny in center).

Place skillet under broiler; broil 2 minutes, or until frittata is firm in center. Sprinkle with the remaining 2 tablespoons cheese and chives. Loosen edges with a rubber spatula and slide onto a serving plate. Cut into wedges.


bacon recipe courtesy of: Frank P. Melodia, Redbook Magazine, Editorial Offices, 300 West 57th Street, 22nd Floor, New York, New York 10019