Frittata di Patate e Pancetta (Potato and Pancetta Frittata)
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Ingredients
- 350 g potatoes, peeled and diced
- 100 g pancetta lardons
- 1 onion, finely sliced
- 7 large eggs
- 40 g parmesan, grated
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 433 kcal
- Protein
- 24.8 g
- Carbohydrate
- 17.7 g
- of which sugars
- 3.5 g
- Fat
- 28.6 g
- of which saturates
- 9 g
- Fibre
- 2.5 g
- Salt
- 1.65 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 olive oil in a 24cm non-stick frying pan and fry the pancetta for 3 minutes until starting to crisp.
- 2
Add the potatoes and onion and cook for 15 minutes, turning occasionally, until the potatoes are tender and golden.
- 3
Beat the eggs with the parmesan and black pepper, then pour over the potato mixture.
- 4
Cook over low heat for 8-9 minutes until set around the edges.
- 5
Finish under a hot grill for 3-4 minutes until golden and set through, then rest and cut into wedges to serve.
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