This is a variation on a recipe included in the latest Willams-Sonoma catalog that originally called for the use of a frittata pan set which requires cooking on top of the stove and flipping the frittata. It’s much easier to cook this in the oven where it will puff nicely and the cheese will brown on top.
- 1 and 1⁄2 lbs russet or other white potatoes, peeled and sliced thin (Place in bowl of cold water until ready to use and then pat dry with paper towels before adding to pan.)
- 2 Tablespoons olive oil
- Kosher or sea salt and freshly grated black pepper
- 1 onion, sliced thin
- 10 thick-cut bacon slices, diced
- 10 eggs, beaten with a little milk and 1⁄2 teaspoon each salt and pepper
- 1 and 1⁄2 cups shredded cheddar cheese
Preheat oven to 350 degrees. Sauté onion in olive oil until softened and slightly colored in a 10-inch heavy-duty nonstick pan that is ovenproof; salt and pepper to taste. Remove onion and sauté bacon until crisp and remove to paper towels to drain. Pour out all but one tablespoon oil and bacon grease and return onions and bacon to pan. Layer sliced potatoes over the onion and bacon mixture in pan in overlapping concentric circles to fill the pan and return to the oven for 10 minutes.
Remove from oven and slowly pour beaten egg mixture over the potatoes, onions and bacon. Sprinkle with shredded cheese and return to oven for 30 minutes or until puffed and browned on top.
Slice into wedges and serve with sour cream and chopped chives. Serves 8 for brunch with a winter salad of mixed greens, sliced oranges and roasted beets — or add baked local beans for a hearty dinner or Super Bowl party.
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