Potato Frittata Recipe - oh-so-hearty and delicious breakfast potato that comes with sauteed vegetables and crumbled bacon bits, too. Filling, simple to prepare and utterly delicious. Best for breakfast/brunch and even for dinner, too!
Preheat oven to 425 degrees F. Peel and thinly slice potatoes circularly.
In an oven safe 10-inch skillet or cast iron pan, pan fry bacon over medium heat
until slightly crispy, turning bacon after about 5 minutes. Remove bacon and place
on plate lined with paper towel to drain off bacon grease.
Drain out bacon grease from the skillet leaving about 1 tablespoon. Add in onions,
garlic, thyme and bell pepper and saute till fragrant and onion is translucent. Take
out veggies, place on a plate and set aside.
Add oil to the skillet followed by potatoes. Season with salt and pepper and cook
covered for about 10-12 minutes flipping over half way through until the potatoes
is fork tender.
Take out some of the potatoes laving a layer at the bottom of the pan. Top the
potatoes with half of the sauteed veggies and some crumbled bacon. Top
veggies with a layer of potatoes and repeat the process until you have a final
layer of potatoes on the top.
In a medium-size bowl, whisk together eggs, milk, creole seasoning, hot sauce,
green onions, salt and pepper until fully combined. Pour egg mixture over
potatoes. Bake for about 12 to 15 minutes or until egg are sets.
Serve warm.
Notes
If omitting bacon, use 1 tablespoon canola oil to pan fry the veggies.
Be careful not to overcook your potatoes (step 4) or else they will start breaking apart.
Aside from Russet potatoes, you may also use other waxy potatoes like red potatoes or Yukon.
Cooking time depends on the thickness of your potato slices. Go by doneness, and not by time.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.