Potato and Pancetta Frittata

Frittatas are a great addition to any brunch spread.  This has salty pancetta and potatoes that add a bit of heft, combined with fresh basil and Parmesan cheese.

Potato Pancetta Frittata

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Serves: 6 Total Time: 30 minutes


  • 2 tablespoons olive oil
  • ½ onion, chopped
  • 1 (15-ounce) potato, peeled and cut into ½-inch cubes
  • 1 garlic clove, minced
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 6 large eggs
  • ¼ cup whipping cream
  • ¼ cup grated Parmesan cheese
  • 2 ounces sliced pancetta (1/4 thick slices), coarsely chopped
  • 2 tablespoons chopped fresh basil



In a 9-1/2-inch-diameter nonstick ovenproof skillet, heat the oil over a medium flame. Add the onion and sauté until translucent, about 4 minutes. Add the potato, garlic, salt, and pepper, and sauté over medium-low heat until the potato is tender and golden, about 15 minutes.


Preheat the broiler. In a medium bowl, whisk the eggs, cream, Parmesan cheese, pancetta, and basil to blend. Stir the egg mixture into the potato mixture in the skillet. Cover and cook over medium-low heat until the egg mixture is almost set but the top is still runny, about 2 minutes. Place the skillet under the broiler and broil until the top is set and golden brown, about 4 minutes. Using a rubber spatula, loosen the frittata from the skillet and slide it onto a plate.


Cut the frittata into wedges and serve.


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