Oh, frittatas! They’re just one of those magical dishes that feel fancy but are oh-so-easy to whip up. And when you channel a little bit of Ina Garten’s effortless elegance, you get something truly special. I swear, every time I make this Ina Garten Bacon Potato Frittata, it feels like I’m on a beautiful Hamptons table, even if I’m just in my own kitchen on a Tuesday morning! The combination of crispy bacon, tender potatoes, and creamy eggs is just pure comfort food perfection. I remember making this for a bunch of friends who were visiting, and they raved about it for days – it’s that good!
Why You’ll Love This Ina Garten Bacon Potato Frittata
Seriously, what’s not to love about this frittata? It’s:
- Super Flavorful: That salty, crispy bacon combined with tender, comforting potatoes and rich eggs is just perfection.
- Surprisingly Easy: Even if you’re a little intimidated by cooking, this comes together nicely. Ina’s recipes always make you feel capable!
- So Versatile: Serve it for a lazy weekend breakfast, a lovely brunch with friends, or even a simple, satisfying weeknight dinner.
- Hearty and Comforting: It’s got that satisfying, home-cooked feel that just warms you up from the inside out. Perfect any time of year!
Gather Your Ingredients for the Ina Garten Bacon Potato Frittata
Alright, time to round up the goodies! This is where the magic really starts to happen. You’ll want to have everything prepped and ready to go so assembly is a breeze. Trust me on this!
Here’s what you’ll need:
- Yukon Gold potatoes: About a pound, peeled and then cut into nice little 1/2-inch dice. They’re my favorite because they get so tender!
- Salt and Black Pepper: We’ll use some for seasoning the potatoes and then a bit more when we mix up the eggs.
- Thick-cut Bacon: Grab about 4 ounces and cut it into little 1/2-inch pieces. The crispier, the better!
- Yellow Onion: One cup, chopped up finely. About half of a medium onion will do the trick.
- Large Eggs: You’ll need six of these beauties.
- Heavy Cream: Just half a cup. This is key for that lovely creamy texture.
- Grated Parmesan Cheese: A quarter cup. Adds a little salty tang.
- Fresh Parsley: Two tablespoons, chopped up. For a pop of color and freshness.
Essential Equipment for Making Your Ina Garten Bacon Potato Frittata
Okay, so before we get our hands messy, let’s make sure we have our battle stations ready! You don’t need anything super fancy, but a couple of key players will make this whole process smooth sailing. You’ll definitely want an oven, and grab your trusty 10-inch ovenproof skillet – this is super important since we’re finishing it in the oven. Oh, and of course, a good ol’ knife and a cutting board for all that chopping, and a sturdy bowl with a whisk for getting those eggs all fluffy!
Step-by-Step Guide to Your Ina Garten Bacon Potato Frittata
Alright, deep breaths everyone! This is where we bring it all together to make that gorgeous Ina Garten Bacon Potato Frittata a reality. It’s really not as complicated as it sounds, I promise. Just follow along, and you’ll be amazed at what you create!
Preparing the Potatoes
First things first, let’s get those potatoes ready for their moment in the oven. Toss your lovely diced Yukon Golds with a tablespoon of good olive oil, along with that 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Get them all coated nicely, then spread them out in a single layer on a baking sheet. Pop them into your preheated 400F (200C) oven for about 20-25 minutes. You want them tender and a little golden around the edges. Give them a little flip halfway through!
For extra crispy potatoes, you could try tossing them with some garlic powder too!
Cooking the Bacon and Onions
While those potatoes are roasting away, let’s get the bacon going. Cook the 4 ounces of chopped bacon right in your ovenproof skillet over medium heat until it’s nice and crispy. Use a slotted spoon to lift it out onto a paper towel-lined plate – save that glorious bacon fat! Add your chopped onion to the skillet with just a tablespoon of that bacon drippings and cook until it’s soft and sweet, about five minutes. Then, scoop out the onions and set them next to your crispy bacon.
This bacon fat just adds so much depth; it’s one of those little secrets to great flavor, like in my bacon cheeseburger casserole.
Creating the Egg Mixture
Now for the creamy heart of our frittata! In a good-sized bowl, crack in your six large eggs. Add in the heavy cream, that lovely grated Parmesan cheese, your chopped fresh parsley, and then a little more salt and pepper. Whisk it all up until it’s wonderfully combined. It’s a great idea to give it a little taste right here to make sure the seasoning is just how you like it!
Combining and Cooking the Frittata
Things are coming together now! Gently add your gorgeous roasted potatoes and the cooked bacon and onion mixture into the bowl with the eggs. Give it a gentle stir to combine everything. Pour this delicious mixture back into the same skillet you used for the bacon. Let it cook on the stovetop over medium heat for just a couple of minutes, until you see the edges starting to set up. This little bit of stovetop time helps get things going before the oven does its magic. Now, carefully transfer the whole skillet into that preheated 400F (200C) oven. Bake it for about 15-20 minutes. You’re looking for it to be set in the middle and have a lovely, light golden-brown color on top. You’ll know it’s ready when it puffs up slightly and looks beautifully cooked through!
If you love potato and bacon combos, you might also enjoy my potato bacon pie!
Once it’s out of the oven, let it cool for just a few minutes. This helps it set up even more and makes it much easier to slice and serve. Enjoy!
Tips for the Perfect Ina Garten Bacon Potato Frittata
Okay, so you’ve got your ingredients ready and you’re about to dive in. Here are a few little tricks I’ve picked up that really help make this Ina Garten Bacon Potato Frittata absolutely shine. First off, those Yukon Golds are the way to go – they get so wonderfully tender compared to others. And when you’re cooking the bacon? Make sure you don’t overcook the onions in that delicious leftover fat; you just want them softened and sweet. Also, don’t be shy about tasting that egg mixture before it goes into the pan! Adjusting the salt and pepper *before* baking is so much easier. Lastly, be patient when it’s in the oven. Let it get nice and set, but don’t let it get too brown – we want that lovely creamy texture inside!
Ingredient Notes and Substitutions
This recipe is pretty forgiving, which is one of the things I love about it. If you can’t find Yukon Gold potatoes, Russets will work, but they might get a little fluffier instead of tender. Any thick-cut bacon you have on hand will be fabulous, and don’t worry if you don’t have heavy cream; half-and-half is a good substitute, though the frittata might be a *tiny* bit less rich. And if you need to skip the cheese? No problem at all, it’ll still be delicious!
Serving Suggestions for Your Frittata
This frittata is so hearty on its own, but it’s also fantastic with a few simple sides! I love serving it with a big, vibrant green salad – maybe something like my fall harvest salad if it’s the right season – or just some crisp mixed greens with a light vinaigrette. A side of crusty toast is always a winner, or on a sunny morning, some fresh fruit like berries or melon makes it feel extra special. Easy peasy!
Storage and Reheating
Leftover frittata is a gem! Once it’s cooled down, just wrap it up tightly in plastic wrap or pop it into an airtight container. Pop it in the fridge, and it should stay good for about 3-4 days. To reheat, I find gently warming it in a skillet over low heat or popping it in a moderate oven (around 350°F or 175°C) for about 10-15 minutes works best to keep it from getting rubbery. You can also just pop a slice in the microwave for a quick reheat, but low and slow is the way to go for the best texture!
Frequently Asked Questions about Ina Garten Bacon Potato Frittata
Got questions about whipping up this delicious dish? I’m happy to help!
Can I make this Ina Garten Bacon Potato Frittata ahead of time?
You absolutely can! Frittatas are great for making ahead. You can bake it completely and then store it in the fridge for up to 3-4 days. Just reheat it gently in the oven or on the stovetop until warmed through. It’s perfect for busy mornings!
What if I don’t have an oven-safe skillet?
No worries! If your favorite skillet isn’t oven-safe, here’s what you can do: cook the egg mixture on the stovetop until the edges are just starting to set (like in the instructions). Then, carefully transfer the mixture into a separate greased baking dish and finish baking it in the oven until it’s set and golden. It might take a little longer, so keep an eye on it!
Can I add other vegetables to this bacon and potato frittata?
Oh, for sure! This is where you can get creative. I mentioned spinach and bell peppers earlier, but feel free to add cooked mushrooms, asparagus, or even some sun-dried tomatoes. Just make sure any extra veggies are pre-cooked and most of the moisture is removed before you add them to the egg mixture, otherwise your frittata might get a little watery.
What kind of potatoes are best for this frittata?
I really love using Yukon Gold potatoes for this Ina Garten Bacon Potato Frittata because they get wonderfully tender and a little creamy when roasted. However, you can also use red potatoes or even fingerlings. If you use Russets, they might crumble a bit more, but they’ll still taste delicious!
Estimated Nutritional Information
Just a little heads-up: the nutritional info for this fabulous Ina Garten Bacon Potato Frittata is estimated, of course! Depending on the exact brands you use and how generous you are with that bacon, things can vary a bit. But generally, you’re looking at around 350-400 calories per serving, with a good mix of protein, healthy fats, and carbs. It’s a satisfying meal that really fuels you up!
Ina Garten Bacon Potato Frittata
Ingredients
Equipment
Method
- Preheat the oven to 400F (200C).
- Toss the diced potatoes with 1 tablespoon of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper on a baking sheet. Spread in a single layer.
- Roast the potatoes for 20-25 minutes, or until tender and lightly browned, flipping halfway through.
- While the potatoes are roasting, cook the bacon in a 10-inch ovenproof skillet over medium heat until crisp. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate, leaving about 1 tablespoon of bacon fat in the skillet. Add the chopped onion to the skillet and cook until softened, about 5 minutes. Remove the onion and set aside with the bacon.
- In a medium bowl, whisk together the eggs, heavy cream, Parmesan cheese, 2 tablespoons of parsley, and salt and pepper to taste.
- Add the roasted potatoes and cooked bacon and onion mixture to the egg mixture. Stir to combine.
- Pour the egg mixture into the skillet. Cook over medium heat for 2-3 minutes, until the edges begin to set.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set and lightly golden brown.
- Let the frittata cool for a few minutes before slicing and serving.