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.
Notes
You can add other vegetables like spinach or bell peppers to this frittata. Ensure any added vegetables are pre-cooked before adding them to the egg mixture.