Bacon Potato And Onion Frittata Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

POTATO & BACON FRITTATA

This filling frittata is so versatile. You can serve it with pesto or fresh salsa, and it's tasty with almost any type of cheese. -Mariela Petroski, Helena, Montana

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 8 servings.

Number Of Ingredients 11



Potato & Bacon Frittata image

Steps:

  • Preheat oven to 400°. In a large bowl, whisk eggs, parsley, milk, salt and pepper; set aside. In a 10-in. ovenproof skillet, cook bacon over medium heat until partially cooked but not crisp. , Add potatoes, onions and sage; cook until potatoes are tender. Reduce heat; sprinkle with cheese. Top with egg mixture and tomato slices., Bake, uncovered, 20-25 minutes or until eggs are completely set. Let stand 15 minutes. Cut into wedges.

Nutrition Facts : Calories 287 calories, Fat 21g fat (8g saturated fat), Cholesterol 295mg cholesterol, Sodium 441mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 1g fiber), Protein 15g protein.

10 large eggs
1/4 cup minced fresh parsley
3 tablespoons 2% milk
1/4 teaspoon salt
1/8 teaspoon pepper
8 bacon strips, chopped
2 medium potatoes, peeled and thinly sliced
2 green onions, finely chopped
4 fresh sage leaves, thinly sliced
1 cup shredded pepper Jack cheese
2 plum tomatoes, sliced

SPANISH-STYLE POTATO AND ONION FRITTATA

Spain has one of my favorite omelets made from potatoes, cheese and onions called a "tortilla." Not to be confused with a Mexican tortilla, a Spanish tortilla is like the perfect mash-up of a baked potato and scrambled eggs. The Spanish serve it like an appetizer, but I love making it into an omelet. The key is to season every layer with salt and pepper at each stage. Small yellow potatoes are a bit more work to peel and dice, but they're sweeter than larger russet potatoes.

Provided by Jet Tila

Categories     main-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 9



Spanish-Style Potato and Onion Frittata image

Steps:

  • Preheat the oven in broiler mode and place a rack 10 to 12 inches (25 to 30.5 centimeters) below the heating element.
  • Beat the eggs in a bowl and add 1/2 teaspoon of salt, 1/4 teaspoon of pepper and 1/4 cup (25 grams) of the Parmesan cheese.
  • Place the peeled and diced potatoes in a microwave-safe bowl, then toss with 2 tablespoons (30 milliliters) of the olive oil and season with 1/4 teaspoon salt. Cover tightly with plastic wrap and microwave on high for 6 to 9 minutes total, or until fork tender.
  • Meanwhile, heat the remaining 2 tablespoons (30 milliliters) of olive oil and the butter over medium heat in a heavy 10-inch (25-centimeter) omelet pan. Add the onion and a generous pinch of salt. Cook, stirring, until tender but not browned, about 5 minutes. Add the potatoes to the pan and toss gently so that the potatoes don't break apart. Season the mixture with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Pour the reserved egg mixture into the pan over the potatoes and onions. Shake the pan gently while you lift the edges of the frittata; repeat until the eggs start to set, 2 to 3 minutes. Turn the stove to low and sprinkle the mozzarella and remaining 1/4 cup (25 grams) of Parmesan over the top of the frittata.
  • Once the frittata is mostly set, place the pan under the broiler for a minute or two to lightly brown the cheese. Remove from the heat and let the tortilla rest for at least 5 minutes. Cut into wedges and serve with some sour cream, if desired.

6 large eggs
Kosher salt and freshly ground pepper
1/2 cup (50 grams) grated Parmesan, divided
1 pound (454 grams) yellow potatoes, peeled and cut into small dice
4 tablespoons (60 milliliters) extra virgin olive oil, divided, plus more for garnish
2 tablespoons (28 grams) unsalted butter
1 medium yellow onion, finely chopped
1/4 cup (30 grams) shredded mozzarella or other melting cheese
Sour cream, for serving (optional)

BACON CHEESE FRITTATA

Make this frittata even easier by using cooked bacon from the freezer. It's a wonderful dish to serve at brunch or to take as leftovers for lunch.

Provided by Mildred Marie Martin

Categories     100+ Breakfast and Brunch Recipes     Eggs     Frittata Recipes

Time 45m

Yield 6

Number Of Ingredients 8



Bacon Cheese Frittata image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11-inch baking dish.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble.
  • Beat eggs, milk, butter, salt, and ground pepper in a bowl; pour into prepared baking dish. Sprinkle with onions, bacon, and Cheddar cheese.
  • Bake in preheated oven until a knife inserted near the center comes out clean, 25 to 30 minutes.

Nutrition Facts : Calories 244.7 calories, Carbohydrate 3 g, Cholesterol 227.6 mg, Fat 19.1 g, Fiber 0.1 g, Protein 15.3 g, SaturatedFat 9.5 g, Sodium 602.5 mg, Sugar 2.5 g

5 slices bacon
6 eggs
1 cup milk
2 tablespoons butter, melted
½ teaspoon salt
¼ teaspoon ground black pepper
¼ cup chopped green onions
1 cup shredded Cheddar cheese

BACON AND POTATO FRITTATA

Provided by Gina Marie Miraglia Eriquez

Yield Makes 4 servings

Number Of Ingredients 13



Bacon and Potato Frittata image

Steps:

  • Preheat broiler.
  • Whisk together eggs, basil, parmesan, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl.
  • Cook bacon in a 10-inch heavy skillet over medium heat, stirring, until crisp. Transfer bacon with a slotted spoon to a large bowl then pour off all but 2 tablespoons fat.
  • Add potatoes and 1/4 teaspoon each of salt and pepper to skillet, and sauté over medium-high heat until golden, about 3 minutes. Cover skillet and continue to cook over medium-low heat, stirring a few times, until potatoes are just tender, about 3 minutes more. Transfer the potatoes with a slotted spoon to bowl containing the bacon.
  • Add 1 tablespoon oil to skillet and sauté onion and garlic over medium-high heat until pale golden, about 4 minutes, then add spinach and sauté until just wilted.
  • Gently add the potatoes and bacon, the roasted peppers, and remaining tablespoon oil into onion mixture, spreading it evenly.
  • Pour egg mixture evenly over vegetables and cook over medium-high heat, lifting up cooked egg around edges with a heat-proof rubber spatula to let uncooked egg flow underneath, 2 to 3 minutes. Reduce heat to medium and cook, covered, until it appears mostly set, with a moist top and center, 3 to 5 minutes more.
  • Remove lid. If using Provolone, broil frittata 5 to 7 inches from heat until set, but not browned, 1 to 2 minutes, then top with an even layer of cheese and continue to broil until browned and bubbling, 1 to 3 minutes (watch carefully).
  • If skipping the cheese, broil frittata until the top is lightly browned, 1 to 3 minutes (making sure it doesn't burn).
  • If using a nonstick skillet, slide the frittata onto a serving plate. If using a cast-iron skillet, cut and serve wedges directly from the skillet.

8 large eggs
2 tablespoons chopped fresh basil, parsley, or tarragon
3 tablespoons grated parmesan
Salt and freshly ground black pepper
6 slices bacon, chopped
1 pound potatoes, peeled and cut into 1/2-inch pieces
2 tablespoons olive oil, divided
1 small onion, or more to taste, chopped
2 garlic cloves, or more to taste, chopped
2 to 3 cups spinach or arugula, coarsely chopped
1/2 cup chopped roasted peppers, or to taste
3 ounces sliced Provolone (5 to 6 slices), optional
Special equipment: 10-inch heavy ovenproof skillet, preferably nonstick or cast-iron; heat-proof rubber spatula

BACON AND POTATO FRITTATA

Make and share this Bacon and Potato Frittata recipe from Food.com.

Provided by CookingONTheSide

Categories     Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9



Bacon and Potato Frittata image

Steps:

  • Place bacon in 10-inch nonstick skillet over medium-high heat.
  • Cook, stirring occasionally, until browned, 5 minutes.
  • Add potatoes and onion; cover.
  • Cook, stirring occasionally, until tender, 6-7 minutes.
  • Beat eggs, 1/2 cup water, 1/2 t salt and 1/4 t pepper; stir in broccoli and 1/2 cup cheese.
  • Add to skillet, cover.
  • Over medium heat, cook until set, 8-10 minutes.
  • Remove from heat.
  • Sprinkle with remaining cheese; cover.
  • Let stand until cheese is melted, 2-3 minutes.

4 slices bacon, cut into 1-inch pieces
1 1/2 cups potatoes, cut into 1/2-inch cubes
1 onion, chopped
6 eggs
1/2 cup water
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups frozen broccoli florets, thawed
3/4 cup cheddar cheese, shredded

BACON AND POTATO FRITTATA WITH GREENS

This is a wonderful meal anytime of day or night. My grandfather used to make frittatas quite often. Instead of finishing a frittata under the broiler he would cook it halfway, put a plate on top of the pan, flip the pan over, and slide the frittata back into the pan to cook the other side. Sometimes a frittata would stick; other times the hot oil would drip on him as he performed this maneuver. It was during these moments that I learned all the really good Italian curse words I still use to this day.

Provided by Chef John

Categories     Breakfast and Brunch     Potatoes

Time 35m

Yield 8

Number Of Ingredients 9



Bacon and Potato Frittata with Greens image

Steps:

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Cook and stir bacon in a large oven-proof skillet over medium heat until evenly browned and crispy, about 10 minutes. Drain all but 1 teaspoon bacon grease from the skillet.
  • Stir potato slices, water, garlic, red pepper flakes, salt, and black pepper into bacon; cover the skillet with a lid and cook until potatoes are tender, about 10 minutes.
  • Mix Swiss chard into potato mixture; cook and stir until chard is slightly wilted, 2 to 3 minutes.
  • Pour eggs over potato-chard mixture, stir gently, and remove skillet from heat. Top egg mixture with Parmesan cheese.
  • Broil in the preheated oven until eggs are set and frittata is golden brown around the edges, 3 to 4 minutes.

Nutrition Facts : Calories 150.1 calories, Carbohydrate 6.6 g, Cholesterol 196.5 mg, Fat 8.9 g, Fiber 1.1 g, Protein 11.2 g, SaturatedFat 3.1 g, Sodium 342 mg, Sugar 1 g

6 slices bacon, chopped
1 potato, peeled and sliced into thin 1-inch pieces
2 tablespoons water, or as needed
1 clove garlic, thinly sliced
½ teaspoon red pepper flakes
salt and ground black pepper to taste
1 bunch Swiss chard, chopped
8 eggs, beaten
⅓ cup grated Parmesan cheese

POTATO AND ONION FRITTATA

This dish is based on the classic omelet of Spain, tortilla española. In the authentic dish, the potatoes are fried, and most recipes call for copious amounts of oil. In this version, I steam the potatoes to cut down on oil and use a waxier variety of potato with a lower glycemic index. Waxier potatoes also have a better texture when steamed instead of fried.

Provided by Martha Rose Shulman

Categories     easy, lunch, weekday, appetizer, side dish

Time 8m

Yield Serves 10 as a tapa

Number Of Ingredients 6



Potato and Onion Frittata image

Steps:

  • Steam the potatoes until tender, about eight minutes, and set aside.
  • Meanwhile, heat 1 tablespoon of the olive oil over medium heat in a heavy 10-inch nonstick skillet, and add the onions and a generous pinch of salt. Cook, stirring, until tender but not browned, about five minutes. Add the potatoes to the pan, and toss together gently so that the potatoes don't break apart. Season generously with salt and pepper. Remove from the heat.
  • Beat the eggs in a bowl, and add 1/2 teaspoon salt and a generous amount of freshly ground pepper. Stir in the potatoes and onions.
  • Return the pan to the stove, and heat the remaining olive oil over medium-high heat. Drizzle in a drop of egg; when it sizzles and cooks at once, scrape the eggs and vegetables back into the pan. Shake the pan gently while you lift the edges of the frittata, and tilt the pan to let egg run underneath and set. When the bottom of the frittata has set, turn the heat to low and cover the pan. Cook gently for 10 minutes. Meanwhile, heat the broiler.
  • Uncover the pan, and slide under the broiler for a minute or two (watch closely) to set the top. Remove from the heat. Let the tortilla set in the pan for a few minutes, then slide out onto a serving plate. Allow to cool to room temperature, and cut into small diamonds to serve as hors d'oeuvres.

Nutrition Facts : @context http, Calories 107, UnsaturatedFat 4 grams, Carbohydrate 9 grams, Fat 6 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 1 gram, Sodium 211 milligrams, Sugar 1 gram, TransFat 0 grams

1 pound boiling potatoes, peeled if desired and cut in small dice (1/2 to 3/4 inch)
2 tablespoons extra virgin olive oil
1 medium yellow or red onion, finely chopped
Salt
freshly ground pepper to taste (about 3/4 teaspoon)
6 large eggs

More about "bacon potato and onion frittata recipes"

CARAMELIZED ONION, BACON AND POTATO FRITTATA - KITCHEN …
May 10, 2019 1 large yellow onion, diced 1 ½ cups peeled and diced russet potatoes (or diced frozen hash brown potatoes) 8 large eggs ¼ cup 2% or …
From kitchen-concoctions.com
5/5 (2)
Category Breakfast
Cuisine Italian
Total Time 1 hr
  • Preheat oven to 350 degrees F. Spray a 9-inch deep dish pie plate with cooking spray. Set aside.
  • Heat 1 tablespoon oil in a large skillet over medium-high heat. Add bacon and cook, stirring occasionally, for 5-8 minutes, or until bacon is crispy. Using a slotted spoon, remove bacon from skillet and transfer to a paper towel lined plate. Set aside.
  • Pour off excess grease from skillet, leaving approximately 1 tablespoon grease in the pan. Add onions to skillet and cook, stirring occasionally, for 12-15 minutes, or until onions are caramelized. Transfer caramelized onions to the pie plate.
  • Add an additional tablespoon of oil to the skillet, if need. Once the is oil hot, add the diced potatoes, and cook, stirring occasionally for 8 to 10 minutes, or until the potatoes are crispy. With a slotted spoon, remove the potatoes to the pie plate and set aside.
caramelized-onion-bacon-and-potato-frittata-kitchen image


BAREFOOT CONTESSA | POTATO BACON FRITTATA | RECIPES
Add the bacon back to the pan and spread the potatoes and bacon out in a single layer. Pour over the egg mixture, smoothing the top. Place the pan in …
From barefootcontessa.com
  • Set a fine mesh sieve over a deep bowl. Dampen 2 pieces of cheesecloth with water and line the sieve with a double layer of the cheesecloth.
  • Pour the milk and cream into a stainless-steel pot and stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and pour in the vinegar. Allow the mixture to sit for one minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
  • Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 30 minutes, occasionally discarding the liquid that collects in the bowl. Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining liquid. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.
barefoot-contessa-potato-bacon-frittata image


POTATO AND BACON FRITTATA RECIPE - DELISH
May 7, 2013 Preheat oven to 400 degrees F. Heat a 12-inch cast-iron skillet or ovenproof nonstick pan over medium heat. Add bacon and cook, stirring occasionally, for about 5 minutes, or until crisp and golden.
From delish.com
potato-and-bacon-frittata-recipe-delish image


CHEESY BACON POTATO FRITTATA – THE COMFORT OF COOKING
Jan 27, 2014 Fry bacon in a 9-inch cast iron skillet over medium heat until crisp, 6-8 minutes. Remove bacon and set aside on a paper towel lined cutting board. If needed, scrape brown bits from pan with a metal spatula. Reserve 1 …
From thecomfortofcooking.com
cheesy-bacon-potato-frittata-the-comfort-of-cooking image


GARY RHODES' BACON AND POTATO FRITTATA | SPANISH RECIPES | GOODTO
Aug 12, 2021 Drain and leave to cool slightly before cutting into cubes. Heat a non-stick frying pan, preferably 20cm in diameter. Fry the bacon or pancetta, if using, until golden, then drain …
From goodto.com


DUMPLING RECIPE: PIEROGI WITH POTATO, BACON AND CHEESE
Sep 14, 2014 Put the flour and five grams of salt in the bowl of an electric mixer (preferably a stand mixer). Cut the butter into 1cm chunks and put it in the bowl, then add the sour cream …
From scmp.com


HAM AND CORN CHOWDER WITH POTATO | RECIPETIN EATS
Dec 27, 2014 Use the remaining 1/2 cup of water if the soup gets too thick before the potato has finished cooking. Just before the potato has finished cooking, add the corn in (just to heat …
From recipetineats.com


BACON AND POTATO FRITTATA WITH FETA: THE BESET BAKED FRITTATA RECIPE
Let it cool for a minute or two, then add the potatoes to the skillet and stir to coat. Sprinkle the bacon bits, the green onions and feta over the potatoes. Whisk together the eggs, milk and …
From everyday-reading.com


21 EASY RECIPES USING FROZEN POTATOES - MSN.COM
Jan 31, 2022 Use your frozen potatoes to make our Tater Tot Breakfast Bake, Ham-and-Hash Brown Breakfast Casserole, or Red Pepper, Potato, and Ricotta Frittata. At dinnertime, the …
From msn.com


15 BREAKFAST RECIPES WITH POTATOES AND EGGS – HAPPY MUNCHER
11. One-Pot Spicy Eggs and Potatoes. One-Pot Spicy Eggs and Potatoes is a classic combination for breakfast. It’s made with potatoes, eggs, and spices such as cumin, chili …
From happymuncher.com


EASY AIR FRYER FRITTATA RECIPE - GOLDEN, FLUFFY AND CRISP
Jan 24, 2023 Pre-heat the air fryer to 400°F (200°C). Remember, most air fryers only need a couple of minutes to preheat. Crack the eggs into a bowl and whisk in the salt and pepper to …
From dailyyum.com


BACON, POTATO, AND KALE FRITTATA - BETTER HOMES & GARDENS
Dec 1, 2014 In a large broilerproof skillet with flared sides cook bacon over medium-high heat until starting to crisp. Add kale and onion; cook about 5 minutes or until onion is tender. Stir in …
From bhg.com


POTATO AND ONION FRITTATA (TORTILLA ESPAñOLA) RECIPE - THE SPRUCE …
Aug 16, 2022 Gather the ingredients. Peel the potatoes and slice thinly (about 1/4 inch thick) using a mandoline or a very sharp knife, or cut them into 1/2-inch cubes. Place the cut …
From thespruceeats.com


TOP 43 BREAKFAST FRITTATA WITH POTATOES RECIPE RECIPES
Pat dry the potatoes and onions.In a large, nonstick skillet set over moderate heat, heat 2 tablespoons of the oil until hot. Add the potatoes and salt and pepper and cook, stirring, for 1 …
From alhikmahfm.dixiesewing.com


OVEN FRITTATA WITH POTATOES AND BACON | A MIND "FULL" MOM
Mar 6, 2019 Sprinkle the reserved bacon over potatoes and leeks. In a medium bowl, whisk together eggs, milk, salt, pepper, and cheese, and then pour that mixture evenly into the skillet …
From amindfullmom.com


RöSTI WITH BACON AND ONIONS - RECIPECIRCUS.COM
Place the bacon in a large skillet and cook over medium heat until crisp, 15 to 20 minutes. Drain on paper towels, then crumble the bacon. Peel the chilled potatoes. In a food processor fitted …
From recipecircus.com


SPINACH, POTATO, BACON, AND CARAMELIZED ONION FRITTATA RECIPE
1. Heat a nonstick skillet over medium-low heat and melt the ghee. Then add the onion and let it cook low and slow until it caramelizes, about 35 minutes. 2. While the onions caramelize, …
From goop.com


TOP 44 POTATO AMP ONION FRITTATA RECIPE RECIPES
Recipe Instructions Preheat the oven in broiler mode and place a rack 10 to 12 inches (25 to 30.5 centimeters) … Beat the eggs in a bowl and add 1/2 teaspoon of salt, 1/4 teaspoon of pepper …
From exnavalcadet.qualitypoolsboulder.com


POTATO FRITTATA RECIPE (WITH BACON AND CHEESE!) | KITCHN
Sep 16, 2021 Whisk to combine. Place the bacon in a 10-inch cast iron or oven-safe nonstick skillet over medium heat and cook until crispy, about 7 minutes. Using a slotted spoon, …
From thekitchn.com


BACON AND MUSTARD POTATO SALAD RECIPE | HELLOFRESH
2. a) Meanwhile, heat a drizzle of oil in a small frying pan on medium-high heat (no oil). b) Once hot, add the bacon lardons and fry until golden brown, 4-5 mins, then transfer to a medium …
From hellofresh.co.uk


BACON, ONION AND POTATO BAKE - PINCH OF NOM
How do I reheat the Bacon, Onion and Potato Bake? From chilled: Place in a microwave proof container with loosely fitting lid and heat for 4-7 minutes until piping hot. From frozen: Allow to …
From pinchofnom.com


Related Search