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Christmas: Christmas Frittata

Source of Recipe


Internet



List of Ingredients



• 3 to 4 Tbsp olive oil
  
• 1 pound unpeeled red potatoes, scrubbed and cut into ¼- to ½-inch dice (2 cups)
  
• 1 small red onion, peeled and cut into ¼-inch dice (1 cup)
  
• 1 tsp chopped fresh rosemary
  
• 6 ounces Canadian bacon, cut into ¼- to ½-inch dice (1½ cups)
  
• 12 large eggs
  
• 3 Tbsp water
  
• Salt and black pepper to taste
  
• 1½ cups grated fontina (about 4 ounces), divided
  






Instructions



1. Coat 10-inch nonstick ovenproof skillet with 3 tablespoons oil. Heat over medium-high heat. Add potatoes, salt lightly, and cook about 10 minutes, stirring occasionally, until just barely tender and some are browned. Add onion and cook 3 minutes more, until tender. Add rosemary and Canadian bacon and sauté 1 more minute. (Mixture can be prepared a day ahead to this point, cooled and refrigerated. When ready to make frittata, re-oil a skillet and warm mixture before adding eggs.)
   
   
2. Preheat oven to 350° F.
   If bottom of skillet doesn't appear evenly oiled, add a tablespoon of olive oil. In large bowl, whisk eggs with water, salt and pepper. Stir in 1 cup of the cheese and add mixture to skillet. Lower heat to medium and cook until edges start setting, about 5 minutes. Scatter remaining ½ cup cheese across top and put pan in middle of oven.
   
   
3. Bake frittata until just set, 15 to 20 minutes. If it hasn't browned on top, place it under the broiler a minute, about 6 inches from heat. Let frittata stand a few minutes before serving. Remove from pan by loosening edges and sliding it onto a platter; or just serve frittata from pan after cutting it into 8 wedges.
   
   Makes 6 to 8 servings.