Curtis Stone’s Potato and Bacon Frittata

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Potato and Bacon Frittata -- One-pot Wednesdays

See also: Chicken Arugula Salad


5 oz. Sliced bacon, cut into 1/3 inch pieces
1 yellow onion, finely chopped
1 red bell pepper, cored, seeded, and cut into ½-inch pieces
2 scallions (white & green parts), sliced into 1/3 inch wide parts
2 garlic cloves, finely chopped
1 teaspoon chopped fresh thyme
2 medium baking potatoes, peeled
12 large eggs
1 1/2 teaspoons kosher salt
1/4 teaspoon sweet smoked paprika


1. Heat oven to 400°F.

2. Heat a 12-inch cast-iron or ovenproof nonstick skillet over medium heat. Add bacon and cook, stirring occasionally, until crisp, about 5 minutes. Remove bacon with a slotted spoon to a small bowl. Add onion, bell pepper, scallions, garlic, and thyme to drippings in skillet and cook, stirring often, until onion is tender, about 3 minutes. Using slotted spoon, transfer vegetable mixture to bowl with bacon, leaving drippings in skillet.

3. Meanwhile, grate potatoes on the large holes of a box grater.

4. Increase heat to medium-high and add potatoes to skillet; stir to coat with drippings. Press down on potatoes with a spatula and cook until bottom is lightly browned, about 5 minutes. Scatter bacon and vegetable mixture over potatoes.

5. In a large bowl, whisk eggs, salt, and paprika together until just combined. Pour over vegetables and bacon. Transfer skillet to oven and bake 20 to 25 minutes, or until frittata is puffed and golden brown.

6. Loosen edges of frittata with a silicone spatula and gently slide it onto a large serving plate. Cut into 4 wedges and serve. (Frittata can also be cooled to room temperature before serving.)

Makes 4 servings. Each serving: 470 cal, 32 g fat, 23 g protein, 22 g carb.

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