Potato & Thyme Frittata with Pancetta

When I first moved to San Francisco, I lived approximately three blocks away from my sister, Candy. I mean, they were gnarly blocks straight up – but, still, there were only a few of them and I swear my butt has never looked better.

Now we live across the city from one another, and I realize I sort of took for granted being pseudo neighbors for those few years. I know she’s only an uber ride away, but hey, sometimes there’s surge pricing, or maybe there’s god-only-knows-what-parade on Market Street and I have to duck into Bart and pop out on the other side and then back to surge pricing…You get the picture.

The point is – Candy and I got together on Sunday which happens much too infrequently – and we made brunch and had sister time and caught up and went shopping and made this frittata and it was spectacular. The only thing that could have made it better would be having our other sisters with us but knowing  Jess, she would have made us do some super intensive workout before we got to eat like Soul Cycle or swimming to Alcatraz and back with one arm tied behind our backs and honestly even though Candy said she was going to make me go for a run with her I was counting on her being a little hungover because she’s a lot more fun than I am these days (thanks business school) and luckily she was and that meant that we only ran like one mile instead of one hundred miles (ish) before breakfast.

…Did you read that last sentence all in one breath, as was intended? Nice work. Time to celebrate with a frittata.

Oh look! What do we have here…

IMG_0063IMG_0061IMG_0060IMG_0053IMG_0058onionIMG_0068IMG_0073fritatta pan

8 eggs
1/4 cup milk
1 tablespoon fresh thyme
1/2 teaspoon salt
1/4 teaspoon pepper
2 medium russet potatoes
2 tablespoons butter
1/2 sweet onion, chopped
2 cloves garlic, minced
5 ounces pancetta, diced

1. Preheat the oven to 400 degrees. In a mixing bowl, add the eggs, milk and thyme, a pinch of the salt and pepper, and beat to combine.

2. Scrub and slice the potatoes into thin discs. We didn’t peel them – but do so if you prefer.

3. In a 9 inch cast iron skillet, melt the butter over medium heat. Add the onion, garlic and remaining salt, and saute for 2-5 minutes until the onions begin to soften. Add the potatoes to the skillet and cook until the being to brown.

4. In another skillet, brown the pancetta.

5. Arrange the potatoes and onions in an even layer on the bottom of the skillet and pour the pancetta and egg mixture on top.

6. Bake for about 8 minutes – until the top is just set, and then broil for another 2 minutes.

7. Let stand for 8-10 minutes, and enjoy!


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