Barefoot Contessa Potato Pancetta Frittata Recipe

If you’re craving something hearty yet refined, Barefoot Contessa’s Potato Pancetta Frittata hits the sweet spot between breakfast comfort and elegant brunch. With crispy pancetta, tender potatoes, fluffy eggs, and melty cheese all baked to golden perfection, this frittata is simple, flavorful, and perfect for entertaining or meal prep.

What Is Barefoot Contessa Potato Pancetta Frittata?

This dish is Ina Garten’s elevated take on the traditional Italian frittata. It combines diced potatoes and salty pancetta sautéed until golden, then folded into whisked eggs and baked with a generous handful of cheese. The result is a sliceable, golden egg dish that’s just as delicious warm as it is at room temperature.

Other Ina Garten Recipes

• Ina Garten Potato Basil Frittata
• Barefoot Contessa Roasted Vegetable Frittata
• Ina Garten Potato Bacon Frittata
• Barefoot Contessa Challah French Toast

Reasons to Try Barefoot Contessa Potato Pancetta Frittata

• Perfect for breakfast, brunch, or dinner – Incredibly versatile
• Packed with flavor – Salty pancetta, creamy potatoes, and savory cheese
• Great for feeding a group – Serves 6–8 easily
• Make-ahead friendly – Tastes just as good reheated
• One-pan dish – Minimal cleanup
• Customizable with ingredients on hand – Swap in veggies or other meats
• Elegant enough for guests – Yet simple for everyday cooking

Ingredients Needed to Make Barefoot Contessa Potato Pancetta Frittata

• 2 tablespoons olive oil
• 2 cups diced Yukon gold potatoes (peeled if preferred)
• 4 ounces pancetta, diced
• 1 cup chopped yellow onion
• 10 large eggs
• 1 cup half-and-half
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 1 cup grated Gruyère cheese (or Swiss)
• ¼ cup chopped fresh parsley (optional)

Instructions to Prepare Barefoot Contessa Potato Pancetta Frittata

Step 1: Preheat the Oven

Set your oven to 350°F (175°C).

Step 2: Cook Pancetta and Potatoes

In a 10–12 inch ovenproof skillet (preferably nonstick or cast iron), heat olive oil over medium heat. Add pancetta and cook until crispy. Remove with a slotted spoon and set aside.

Step 3: Sauté the Potatoes and Onion

In the same pan with pancetta drippings, add diced potatoes and cook for 8–10 minutes until golden and tender. Add onions and cook for another 5 minutes until softened. Return pancetta to the pan and stir to combine evenly.

Step 4: Prepare the Egg Mixture

In a large bowl, whisk the eggs, half-and-half, salt, and pepper. Stir in the grated cheese and parsley if using.

Step 5: Combine and Cook

Pour the egg mixture evenly over the potato-pancetta mixture in the skillet. Cook over medium-low heat for 2–3 minutes without stirring, until the edges start to set.

Step 6: Bake Until Set

Transfer the skillet to the preheated oven. Bake for 20–25 minutes, or until the center is just set and puffed. A knife inserted in the middle should come out clean.

Step 7: Cool and Slice

Let the frittata cool for 5–10 minutes before slicing into wedges. Serve warm or at room temperature.

What to Serve With Potato Pancetta Frittata

• Arugula or mixed greens salad – A fresh, peppery balance
• Toasted sourdough or baguette slices – Perfect for mopping up eggy bites
• Fruit salad or citrus segments – Adds sweetness and contrast
• Fresh tomato or avocado slices – A cool, creamy addition
• Herbed yogurt or sour cream – For a tangy topping
• Breakfast potatoes or hash browns – For double comfort
• Chilled white wine or brunch cocktails – Complements rich flavors

Expert Tips for Mastering the Recipe

• Use waxy potatoes like Yukon Gold – They hold their shape well
• Don’t overbeat the eggs – Whisk until just combined for fluffier results
• Cook the potatoes thoroughly before adding eggs – They won’t soften in the oven
• Grate the cheese fresh – It melts better than pre-shredded
• Avoid overbaking – Remove from oven as soon as the center is just set
• Let rest before slicing – This helps it hold together cleanly
• Use a silicone spatula – To release edges gently from the pan

Variations of the Recipe

• Substitute bacon or ham for pancetta – A classic alternative
• Add cooked spinach or kale – For an extra veggie boost
• Use cheddar, feta, or goat cheese – For different flavor profiles
• Incorporate roasted red peppers or sun-dried tomatoes – Adds sweetness
• Swap potatoes for sweet potatoes or zucchini – A lighter twist
• Add a pinch of nutmeg or chili flakes – For extra depth or heat
• Make it dairy-free – Use plant-based cream and omit cheese

How to Store Leftovers

• Cool completely before storing – Prevents condensation
• Refrigerate in an airtight container – Keeps fresh for up to 4 days
• Wrap individual slices – Easy grab-and-go portions
• Do not freeze the whole frittata – Texture may change; freeze slices if needed
• Label and date – Helps with fridge organization
• Store toppings separately – Like herbs or sauces
• Reheat only what you need – For best quality and texture

How Do I Reheat Barefoot Contessa Frittata?

• Oven method: Reheat at 325°F for 10–15 minutes, covered with foil
• Microwave: 60–90 seconds per slice, depending on thickness
• Skillet: Rewarm on low with a lid for gentle heat
• Add a splash of milk or cream – Keeps texture moist
• Don’t overheat – Prevents rubbery eggs
• Serve with a fresh garnish – Like parsley or cheese
• Let rest a minute before eating – Ensures even warmth

Nutritional Value (per serving)

• Calories: 320
• Protein: 17g
• Carbohydrates: 12g
• Fat: 23g
• Fiber: 1g
• Sugar: 2g
• Sodium: 480mg

FAQs

What kind of potatoes work best in a frittata?

Yukon Gold potatoes are ideal because they hold their shape during cooking and have a creamy texture that complements eggs.

Can I make Ina Garten’s frittata ahead of time?

Yes, you can prepare and bake the frittata in advance. Let it cool, then refrigerate. Reheat slices as needed for a quick breakfast or brunch.

How do I prevent a frittata from sticking to the pan?

Use a well-greased ovenproof nonstick or cast-iron skillet. Allow the eggs to sit slightly on the stovetop before transferring to the oven.

Can I substitute bacon for pancetta in this recipe?

Absolutely. Bacon adds a smoky flavor and works well as a substitute for pancetta in this frittata. Cook it until crisp and drain before mixing in.

Final Words

Barefoot Contessa’s Potato Pancetta Frittata is everything you want in a brunch dish—rich, satisfying, and incredibly versatile. With its crisp pancetta, soft potatoes, and creamy eggs, it delivers bold flavors in every slice.

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