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Bacon Potato Frittata with Fresh Thyme
Dominique

Ina Garten Bacon Potato Frittata Recipe

This classic Ina Garten Bacon Potato Frittata is a hearty and flavorful dish, perfect for breakfast, brunch, or a light dinner. It features crispy bacon, tender Yukon Gold potatoes, a rich egg and cheese mixture with ricotta and Gruyère, and fresh scallions, all baked until golden and puffed.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Breakfast, Brunch, Light Dinner, Main Dish
Cuisine: American, French
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon good olive oil
  • 2 ounces bacon, diced 2 thick-cut strips
  • 8 tablespoons unsalted butter divided
  • 2 cups unpeeled and 1/2-inch-diced Yukon Gold potatoes
  • 8 extra-large eggs
  • 14 ounces ricotta cheese store bought or recipe below
  • ¾ pound Gruyère cheese, grated
  • ½ cup whole milk
  • Kosher salt
  • freshly ground black pepper
  • ½ cup minced scallions, white and green parts
  • 1/3 cup all-purpose flour
  • ¾ teaspoon baking powder
Homemade Ricotta
  • 4 cups whole milk
  • 2 cups heavy cream
  • 1 teaspoon kosher salt
  • 3 tablespoons good white wine vinegar

Equipment

  • Oven
  • 10-inch oven-proof sauté pan
  • Slotted spoon
  • Large bowl
  • Whisk

Method
 

Instructions
  1. Preheat the oven to 350 degrees.
  2. Heat olive oil in an oven-proof sauté pan, add diced bacon, and sauté until browned; remove bacon and set aside.
  3. Discard most bacon fat, add 3 tablespoons butter, then fry diced potatoes until cooked and lightly browned, turning occasionally; melt remaining 5 tablespoons butter separately.
  4. Whisk eggs in a large bowl, then stir in ricotta, Gruyère, melted butter, milk, scallions, salt, and pepper; combine flour and baking powder, then mix into the egg mixture.
  5. Return bacon to the pan, spread potatoes and bacon in a single layer, then pour egg mixture over them and smooth the top.
  6. Bake in the preheated oven for 50-55 minutes until browned, puffed, and a knife inserted comes out clean; serve hot.

Notes

This frittata is best served warm directly from the oven. You can easily adapt the recipe by adding other vegetables like spinach or bell peppers. Ensure potatoes are fork-tender before adding the egg mixture for a perfect texture.