Ingredients
5 oz. sliced bacon
1 small yellow onion
1 red bell pepper
2 scallions
2 clove garlic
1 tsp. chopped fresh thyme
2 medium baking potatoes, such as russets
12 large eggs
1 1/2 tsp. kosher salt
3/4 tsp. sweet smoked paprika
Preparation
Step 1Preheat oven to 400 degrees F.Step 2Heat 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. Using a slotted spoon, transfer bacon to a medium bowl. Add onions, bell peppers, scallions, garlic, and thyme to drip pings in skillet and cook, stirring often, for about 3 minutes, or until onions are tender. Using a slotted spoon, transfer vegetable mixture to bowl with bacon, leaving pan drippings in skillet.Step 3Meanwhile, grate potatoes on large holes of a box grater.Step 4Increase heat under pan to medium-high, add potatoes, and stir to coat with drippings. Press down potatoes with a metal spatula and cook, without stirring, for about 5 minutes, or until bottom is lightly browned. Scatter bacon-vegetable mixture over potatoes.Step 5In a large bowl, whisk eggs, salt, and paprika together just until combined. Pour over vegetables and bacon. Transfer pan to oven and bake for about 25 minutes, or until frittata is puffed and golden.Step 6Loosen edges of frittata with a silicone spatula and gently slide it onto a large serving plate. Cut into 4 wedges and serve.
From: What’s For Dinner? Delicious Recipes for a Busy Life © 2013 by Curtis Stone Buy the book
