Frittata al Forno con Patate, Rosmarino e Pancetta (Baked Potato, Rosemary and Pancetta Frittata)
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Ingredients
- 400 g baby new potatoes, halved
- 100 g pancetta lardons
- 2 fresh rosemary
- 8 large eggs
- 50 g parmesan, grated
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 459 kcal
- Protein
- 27.4 g
- Carbohydrate
- 17 g
- of which sugars
- 1.8 g
- Fat
- 31.2 g
- of which saturates
- 10.1 g
- Fibre
- 1.7 g
- Salt
- 1.81 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Cook the potatoes in boiling water for 10 minutes until just tender, then drain.
- 2
Heat the olive oil in an oven-proof frying pan and fry the pancetta for 3 minutes, then add the potatoes and rosemary and cook for 8 minutes until golden.
- 3
Beat the eggs with the parmesan and black pepper, then pour over the potatoes and pancetta.
- 4
Transfer to the oven and bake for 15 minutes until puffed, golden and set through.
- 5
Rest for a few minutes before cutting into wedges to serve.
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