Ingredients for 4-6 portions
6 medium potatoes, peeled and diced
2 Tbs. of olive oil
Coarse sea salt
Freshly ground black pepper
6 bacon slices, frozen and chopped
6 eggs
1 cup of cheddar cheese, coarsely shredded
¾ of cup of green onions (use only the green part, and save the white for other use)
Preheat the oven to 375°F. In a bowl, season the potatoes with salt and pepper, add 2 Tbs. of olive oil and combine. In an oven dish, roast the potatoes for 20-25 minutes, until tender. While roasting, stir the potatoes every 5 minutes. In a non sticky pan over low to medium heat, cook the bacon until crispy, 8-10 minutes. Drain the bacon on paper towels and discard the fat. Save 2 Tbs. of bacon and 2 Tbs. of green onions for garnishing. Add the rest of the bacon to the potatoes and combine. In a bowl, beat the eggs and add the cheese and the green onions. Season with salt and pepper to taste. In the same pan, over medium to low heat, add the potatoes and bacon and then, the egg mixture. Cook for 2-4 minutes and with the help of a spatula lift cooked edges. Cook for 4-5 minutes more. With the spatula, make sure you can flip the frittata. Cover the pan with a dish and immediately flip the pan. Slide the frittata over the pan and cook until done, approximately 6 more minutes. Flip the frittata over a serving dish and sprinkle with bacon bites and chopped green onions.
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