Rosemary Potato Bacon Frittata Recipe, Gluten-Free, Dairy-Free

This morning I had a quandary. My husband is a big man and a big eater. On Sundays I usually make a big brunch, which typically involves a LOT of eggs. Except this morning I only had five eggs left. Barely enough for my family of four good eaters. So it was time to get creative.

Last week the 10 pound bag of potatoes was about 10 cents more than the 5 pound bag, so I have a lot of potatoes and need something to do with them. Potatoes also are a good way to stretch a meal. Last night I was thinking I'd make some kind of scrambler, but then decided to try a frittata and I am so happy I did! It turned out deliciously. I hope you enjoy it as much as my family did. You'll notice I served mine with an extra piece of bacon and a gluten-free, dairy-free chocolate muffin.

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INGREDIENTS:

1/2 pound uncured, nitrate-free bacon
3 large russet potatoes, peeled, cubed (you could use Yukon golds or red potatoes and not peel them for a more rustic dish)
3 tablespoons of olive oil, divided
2 springs fresh rosemary, chopped finely
1/2 large yellow onion (or 1 small)
2 cloves garlic, minced
1/2 teaspoon garlic powder
1/2 teaspoon paprika
5 eggs, beaten well
sea salt to taste
freshly ground black pepper to taste

DIRECTIONS:

1. Line large jelly roll pan or other cookie sheet/pan with edges to catch the bacon fat with aluminum foil and place bacon evenly across the pan, being careful not to overlap any pieces. Place pan into a COLD oven and turn oven to 400 degrees. Set the timer for 18 minutes. When the bacon comes out of the oven, leave it on. Remove bacon and let drain on paper towels. Chop cooked bacon into large pieces.
2. Meanwhile, cover the potatoes with water in a small saucepan and bring to a boil. Boil the potatoes for 5-7 minutes or until a fork can easily go through but not so they are smooshy and break apart. They should still be slightly firm. Drain potatoes.
3. Add 2 tablespoons olive oil and rosemary to a cast-iron skillet over medium heat. Allow the rosemary to infuse the oil as you chop the onion and mince the garlic. Then add onion and garlic and cook for about one minute, being careful not to burn the garlic. Mix the cooked potatoes with the onions, garlic and rosemary in the skillet and lightly smash the potatoes with a potato masher so a few big chunks still remain. Season with salt, pepper, garlic powder, and paprika and leave alone to let brown lightly on the bottom for about 5-7 minutes.
4. After the bottom of the potatoes are lightly browned, turn them over to cook the other side of the potatoes. (I ended up stirring mine around the skillet because they weren't yet all one cohesive piece. That's okay, it's what you want.) Drizzle with remaining olive oil. Cook opposite side of potatoes for about 3-4 minutes. Top with chopped bacon pieces and eggs, making sure to allow the eggs to get inside and under all the potatoes. Cook bottom of eggs about one minute until beginning to get firm but still very wet on top and place skillet into preheated oven. Bake for 8-10 minutes or until top is light golden brown.



Underside of frittata after being turned out of skillet

Remove from oven and flip skillet onto large cutting board. The bottom of the eggs should be a deep golden brown color, while the top is slightly lighter. Cut into serving size portions and enjoy! I shake a few drops of Chulula on mine, while the kids like their ketchup. Enjoy!