FRITTATA WITH POTATOES AND PANCETTA
Steps:
- Preheat the oven to 400°F.
- Heat a 9-inch, ovenproof, non-stick skillet over medium heat. Add the pancetta and cook until it is lightly browned. Remove the pancetta from the pan and place on paper towels.
- Drain all but 1 TBSP. of the fat from the pan, add the olive oil, and, when it is hot, add the onion (or the leek). Reduce the heat to medium and cook, stirring frequently, until the onions are tender. Add the potatoes and stir well to coat with the oil. Season the mixture with half of the salt and freshly ground pepper. Cover with and cook for about 5 to 6 minutes or until the potatoes are tender, but still hold their shape (the cooking time depends on the size of the potato pieces.). Uncover and continue cooking, stirring occasionally, until the onions and the potatoes are golden brown.
- In a bowl, whisk the eggs with the milk (or cream), the flour, the cheese, the rest of the salt, and several grinds of pepper. Stir in the scallions and the cooked pancetta.
- Pour the eggs over the potato mixture in the skillet. Cook over medium heat for about 3 to 4 minutes, shaking the skillet occasionally and lifting the edges, so the uncooked egg runs underneath. Remove from the heat and transfer the skillet to the oven.
- Bake for about 6 to 8 minutes or until frittata is puffed and golden. Remove from the oven, sprinkle with the chives and let it sit for 2 minutes. Run a rubber spatula around the sides of the pan to loosen the frittata. Slip it out of the pan and onto a cutting board. Cut into wedges and serve warm or at room temperature.
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