Potato Bacon Frittata

When we spent the weekend in Big Sur, we ate two breakfasts and one dinner at the Big Sur Bakery.  I fell in love.  I needed more than one weekend to try each breakfast pastry and every type of pizza.

I’ll go back someday soon, but for now I’ve got their cookbook.  When I saw the potato frittata recipe I remembered seeing the frittata in the breakfast pastry case.  I didn’t try it while we were there, but now I can make it at home!

This is not a quick meal.  But it fits with the spirit of the bakery, that good food takes time.  And it’s worth slowing down for.  Everything I used in this recipe is organic and local, except for the bacon, oil, and butter (which was organic, but not local).

All of the vegetables and potatoes came from the farmers market.  One of the farmers there sells these beautiful sweet potatoes that are white inside.

They play tricks on my mind.  Once they are peeled, they look like regular russet potatoes, but when you take a bite they are as sweet as can be!

And can we just admire these beautiful eggs for a minute?

Each one is unique in size, shape, and color.  They come from a small organic farm near my house.  Super fresh and delicious!  The perfect main ingredient for this frittata.

Potato Bacon Frittata
Adapted from The Big Sur Bakery Cookbook

4 strips bacon
5 tablespoons canola oil
1 small yellow onion, chopped
4 medium sized sweet potatoes, peeled and cut into 1/8 inch slices
3 tablespoons unsalted butter
salt and freshly ground pepper to taste
9 eggs
2 tablespoons fresh parsley, minced
3 garlic scallions, sliced thin
2 scallions, sliced thin

First, cook the bacon.  Here’s how I did it: Line a baking sheet with foil and line up four strips of bacon on the foil.  Place the pan into a cold oven and turn the oven on to 400°.  Bake for 15-20 minutes.  Remove the pan from the oven, and place the bacon strips onto a paper towel-lined plate to cool.  Leave the oven at 400°, or preheat it if you fried the bacon.

Place the onion in a medium pan with 2 tablespoons of the oil.  Saute over medium-high heat until the onions are caramelized, about 8-10 minutes.  Add 1/4 cup of water to the pan and scrape any brown bits off the bottom with a wooden spoon.  Continue to cook until the water has evaporated and the onions are brown, about 5 minutes.

Place the onions into a baking dish with the potatoes.  Add 1 tablespoon of the butter and the remaining 3 tablespoons of oil.  Season with salt and pepper, and toss to coat.  Cover with foil and bake for 25-30 minutes, or until potatoes are tender.  Remove the potatoes from the oven and allow to cool for at least 15 minutes.  Lower the oven temperature to 350°.

Whisk together the eggs, parsley, and scallions.  Add the bacon and season with salt and pepper.  Add the potato and onion mixture.  Heat a 10 inch cast iron skillet or dutch oven over medium high heat.  Melt the remaining 2 tablespoons of butter in the skillet, then pour in the egg and potato mixture.  Cover the skillet with foil and bake for 30 minutes.  Remove the foil and bake for 15 more minutes.

I removed it from the oven when the edges were crispy and the top had just begun to brown.