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Frittata With Potatoes and Pancetta
Frittata with Potatoes and Pancetta
(Frittata con Patate e Pancetta)
 
 
Ingredients:

3 cups diced potatoes, cooked
8 large eggs
1 large garlic clove, peeled and diced
1 cup pancetta, diced
2 tablespoons milk
1/4 cup fresh basil leaves, shredded
Freshly ground pepper
1 tablespoon extra virgin olive oil
1 and 1/2 cups shredded cheese (such as Fontina, Asiago, mozzarella, or Pecorino) 

Directions:

Beat the eggs in a bowl.

Stir in 1/2 teaspoon salt, freshly ground pepper to taste, and milk.

Heat over medium-high heat a non-stick pan and add the olive oil.

Once hot, add the diced pancetta and cook until golden brown.

Add the diced potato and garlic, and continue to cook for an additional 3-4 minutes.

Pour in the egg mixture with the basil.

Swirl the pan to distribute the eggs and filling evenly over the surface.

Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula with the other hand, to let the eggs run underneath during the first few minutes of cooking.

Turn the heat down to low and cover the pan.

Cook for about 8 minutes, shaking the pan every once in a while, scattering the cheese evenly over the top of the frittata halfway through.

Continue until the frittata is just about set on top.

While the eggs are cooking heat the broiler to medium.

Place the pan under the broiler, about 3 inches from the heat, for 1 minute, watching closely, until just beginning to color on the top. Do not allow the eggs to brown too much.

Remove from the heat, allow to sit in the pan for about 5 minutes, then carefully slide out onto a platter, or cut in wedges in the pan and serve.

That's it!
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