Bacon and Potato Frittata
Bacon and potato frittata is such a versatile Italian egg dish which can be served at any meal. It comes together in minutes and there’s no oven needed.
I’m betting that this bacon and potato frittata recipe will become a favorite in your house.
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Some food can be more versatile than your favorite blue jeans. Take for instance, a frittata.
A frittata is one of those meals that is as suitable for breakfast or brunch, as it is for dinner, or lunch, for that matter. You can slip it between two pieces of bread and take it for a packed lunch, or cut it into bite size pieces for a tasty appetizer. To say that a frittata is versatile is an understatement.
What’s the Difference Between a Frittata and an Omelette?
You may have wondered if there’s a difference between a frittata and an omelette, and the short answer is “yes” (besides the obvious Italian/French variance in the word). A frittata, which means something fried, is an Italian egg dish which usually contains a vegetable, or other ingredients, and is traditionally much thicker than an omelette.
Before I get to the recipe, if you have a moment, I’d really appreciate it if you could vote for my entry to win a trip to Italy with Valdo Prosecco (I will only have this here until Tuesday, Aug. 15 when the contest ends). All you have to do is click HERE then enter your email address, click vote (check “I am not a robot”) and that’s it! Thank you in advance!
UPDATE: I won the trip to Venice, Italy with Valdo Prosecco! I’m over the moon!
Thank you for your votes! 🥂 Scroll down to see my winning photo!
Want a make ahead breakfast that uses bacon and eggs? Try these baked breakfast cups with bacon!
How to Make a Frittata
It’s easy to make a frittata! As I said, frittata means “something fried” so all you do is fry whatever fillings you want in your frittata. Next, you’ll add the beaten eggs, turn the frittata over to cook the other side–that’s it! I see so many recipes with directions to bake their frittata or finish it under the grill. Well, that’s not a true frittata, then, as it is not fried, right?
Make a frittata using zucchini flowers!
Last December, I went to a party and there was something on the buffet called “tortilla” which looked suspiciously similar to my frittata, minus the bacon. I learned that this is a traditional Spanish dish, and it tasted very like my frittata too. I never knew about “tortilla de patatas” before. (Updated: after two trips to Barcelona, recently, it’s become one of my favorite choices when having tapas, along with patatas bravas!)
There are so many options when making a frittata. Using different vegetables and ingredients makes it even more versatile, but incredibly, I always make it the same way!
My entire family loves a bacon and potato frittata any time of day, as do I, so that’s what I always make.
You may also enjoy this bacon and cheese crostini recipe.
I hope you try this recipe and love it as much as my family does, however, please don’t hesitate to omit the bacon and add your favorite veggie for a vegetarian zucchini flower frittata, or just experiment with different ingredients. Maybe you’ll come up with your own “signature” frittata which will be all your family will want to eat.
Bacon and Potato Frittata
family recipe serves 2
FULL PRINTABLE RECIPE BELOW
Ingredients
- bacon
- potatoes
- extra virgin olive oil
- eggs
- parsley
- Parmigiano Reggiano cheese
- salt
- pepper
If you don’t have cooked bacon, fry the bacon in pieces in a non-stick frying pan until cooked, but not too crispy. Place onto a paper towel lined plate and set aside.
Drain the bacon fat from the pan, and add some olive oil. Fry the diced potatoes over medium high heat, until golden brown and thoroughly cooked, turning often.
Beat the eggs, Parmigiano Reggiano cheese, parsley, about a tablespoon of water, salt (about 1/4 tsp) and pepper.
When the potatoes are ready, sprinkle with a little salt, lower the burner to medium heat, then put the bacon back into the pan, dispersing evenly.
Now, add the beaten eggs.
With the corner of a spatula, cut into the frittata to allow the liquid egg to go through to the bottom of the pan, tipping the pan at times to also allow it to run to the edges. The goal is to try to cook the egg as much as possible before turning the frittata.
When the egg is mostly cooked, if you are a pro, you can flip the frittata in the pan! Or you can do what I do, which is place a large plate over the pan and turn it upside down, carefully, onto the plate, then slide it back into the frying pan.
If you don’t mind it not looking perfect when finished, you can also cut it into “slices” like a pizza, and turn one piece at a time.
Serve bacon and potato frittata hot, warm or cold, on its own, or with a salad, or other side dish.
You decide how you like it best, because with frittata, the options are endless!
As promised, here’s my winning photo for the Valdo Prosecco, “How do you brunch photo contest”!
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Bacon and Potato Frittata
Ingredients
- 3 strips bacon cooked, cut into bite-size pieces (I only buy nitrate/nitrite free)
- 2 medium potatoes diced
- 2 Tbsp olive oil
- 4 large eggs fresh, preferably free range/organic
- 2 sprigs parsley Italian
- 1 Tbsp Parmigiano Reggiano cheese grated
- ¼ tsp salt to taste
- ⅛ tsp pepper to taste
Instructions
- If you don't have cooked bacon, fry the bacon in bite-sized pieces in a non stick pan until cooked, but not too crispy. Place onto a paper towel lined plate and set aside.
- Drain the bacon fat from the pan, and add some olive oil. Fry the diced potatoes over medium high heat, until golden brown and thoroughly cooked, turning often.
- Beat the eggs, Parmigiano Reggiano cheese, parsley, about a tablespoon of water, salt and pepper.
- When the potatoes are ready, sprinkle with a little salt, lower the burner to medium heat, then put the bacon back into the pan, dispersing evenly.
- Now, add the beaten eggs.
- With the corner of a spatula, cut into the frittata to allow the liquid egg to go through to the bottom of the pan, tipping the pan at times to also allow it to run to the edges. The goal is to try to cook the egg as much as possible before turning the frittata.
- When the egg is mostly cooked, if you are a pro, you can flip the frittata in the pan! Or you can do what I do, which is place a large plate over the pan and turn it upside down, carefully, onto the plate, then slide it back into the frying pan.
- If you don't mind it not looking perfect when finished, you can also cut it into "slices" like a pizza, and turn one piece at a time. Serve hot, on its own or with a salad, or other side dish. You decide how you like it best, because with frittata, the options are endless!
Notes
- Use the best quality eggs you can find, preferably nitrate/nitrite free bacon and real Parmigiano Reggiano DOP cheese.
Nutrition
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Did I miss the answer to the question? What is the difference between a frittata and an omlette?
“Italian egg dish which usually contains a vegetable, or other ingredients, and is traditionally much thicker than an omelette.”