Sunday, October 31, 2010

Sunday, October 10, 2010

Potato Tortilla Frittata With Bacon and Ricotta..


Its Really ALL ABOUT THE BACON here. I am an obsessive frittata maker. I make 3 or 4 a week. Clean out the fridge and make a frittata...anything goes and the combinations are endless. Today I had some uncooked bacon strips I saved from yesterdays breakfast. The bacon fat not only adds immense amounts of flavor but it leaves your pan completely clean. Love that grease. Everyone wins.

Potato Tortilla Frittata w/ Bacon and Ricotta.
5 strips raw bacon
2 shallots chopped
1/2 yellow onion chopped
2 carrots chopped
2 celery stalks chopped
3 cloves of garlic minced
1 yukon gold potato diced
6 eggs (farm fresh always best)
4 oz goats milk ricotta (or cows milk ricotta)
1 tbsp chopped tarragon
salt to taste
pepper to taste
olive oil

Supplies:
10" pan - stove top to ove (stainless or seasoned cast iron)
2 quart sauce pan w lid
good sharp knife
wooden spoon
fork
whisk
mixing bowl

-preheat oven to bake at 425
-10" pan on stove at medium heat.
-when the pan is hot.. lightly oil the pan and fry up the bacon strips - release the fat.
-while the bacon cooks..
-boil water in a 2 quart saucepan with lid. add pinch of salt.
-once the water boils add the diced potato and boil until tender when pricked with a fork... 5-6 mins ish -remove from water and set aside.
-once the bacon is lightly browned and crisp remove from pan and set aside.
-leave the fat in the pan on medium-low heat.
-add the shallots and onions to the bacon fat in the pan and cook on medium-low heat until they become translucent and tender. 5-8 mins.
-add the chopped celery, carrots, a tbsp of olive oil, and salt and pepper to the pan turn up to medium heat and until tender and caramelization begins. 6-8 mins.
-add the minced garlic, diced boiled potatoes, a tbsp of olive oil, salt and pepper and saute on medium-high heat until everything is lightly browned and caramelized. 5-8 mins. while waiting...
-chop up the bacon that has been set aside into baco bit size crumbs.
-crack all six eggs into a bowl - whip with a fork and then whisk until foamy.
-add chopped bacon bits, tarragon, and ricotta to the eggs and fold in.
-scrap the bottom of the pan with a wooden spoon removing anything that is stuck and turn everything in the pan over before adding the egg mixture.
-add the egg mixture to the pan and before the egg sets mix everything in the pan using your wooden spoon to release bits stuck to the bottom. This ensures a good crust which is easy to remove from the pan later.
-cover and cook over medium heat for about 5-8 mins until edges set..
-place pan in preheated oven at 425 for 10-13 min. or until top is lightly browned.
-remove from oven and allow to cool for 5-10mins. cut serve eat!