Barefoot Contessa Potato Pancetta Frittata Recipe
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.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 4 1x
- Category: Brunch
- Method: Skillet + Baking
- Cuisine: American
Ingredients
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2 tablespoons olive oil
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2 cups diced Yukon gold potatoes (peeled if preferred)
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4 ounces pancetta, diced
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1 cup chopped yellow onion
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10 large eggs
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1 cup half-and-half
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½ teaspoon kosher salt
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¼ teaspoon freshly ground black pepper
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1 cup grated Gruyère cheese (or Swiss)
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¼ cup chopped fresh parsley (optional)
Instructions
Set your oven to 350°F (175°C).
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.
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.
In a large bowl, whisk the eggs, half-and-half, salt, and pepper. Stir in the grated cheese and parsley if using.
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.
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.
Let the frittata cool for 5–10 minutes before slicing into wedges. Serve warm or at room temperature.