Potato Frittata with Feta and Scallions

I am in love with this frittata recipe. Typically my frittatas have more of the ‘kitchen sink’ approach; a way to use up the vegetables and herbs in my fridge that are starting to look a little past their prime. There is nothing wrong with using up leftovers and turning them into a healthy dinner. But every so often I want a dish made with purpose, that doesn’t taste thrown together. Enter this recipe- my favourite frittata to date.

If you have never tried potatoes in your frittata before; embrace! Potatoes and eggs go together like salt and pepper. They are a traditional Italian dish and the star ingredient in Tortillas de Patatas, an essential Spanish tapas dish. The potatoes make the frittata hearty and with salty feta cheese, crispy bacon and pungent scallions, this is the perfect dish for your next brunch and is equally delicious for dinner with a side salad.

If you have a mandolin you can certainly use it to ensure evenly sliced potatoes, but you are also fine to just cut them with a chef’s knife into relatively even slices. Cook the potatoes first until they are easily pierced with a knife, but don’t worry if they are slightly undercooked as they will continue cooking when you return the dish to the oven. As an extra bonus the entire dish is made with a cast iron skillet which minimizes dishes in your life.

Potato Frittata with Feta and Scallions

Adapted slightly from Smitten Kitchen Cookbook

3 Tbsp olive oil
1 3/4 pounds of Yukon Gold potatoes
1/2 tsp Kosher salt, plus more for roasting potatoes
Freshly ground black pepper
1/4 pound bacon, preferably thick-cut, cut crosswise into 1/4 inch matchsticks
3-4 scallions, trimmed and thinly sliced
2/3 cup (3 ounces) crumbled feta
6 large eggs
2 Tbsp cream

Preheat the oven to 400F. Cook the bacon in a 9″ cast iron skillet, or heavy flat bottomed skillet, until crisp. Scoop out the bacon with a slotted spoon and drain on paper towels.

Peel the potatoes and cut them into 1/4-1/2 inch slices. Toss the potatoes with the 3 Tbsp of olive oil, kosher salt and freshly ground pepper. Arrange the potato slices in the skillet in a single layer. Roast for 20-30 minutes or until the potatoes are mostly cooked (they’ll finish cooking with the eggs), tossing once halfway through. Let cool slightly.

Scatter the bacon on top of the potatoes, then the scallions and feta. Whisk the eggs with cream, 1/2 tsp of salt and several grinds of black pepper in a medium bowl. Pour over the potatoes. Cover the skillet with foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes, or until puffed at the edges and set in the center.