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Bacon and Potato Frittata

Have you tried a potato frittata recipe before? Most baked frittata recipes don't appeal to me much because there is so much egg, but this bacon and potato frittata recipe has just the right ratios. Add in the feta and I'm all in! 

Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 3 - 4
Author Janssen Bradshaw


  • 1 ¾ pounds red potatoes
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 3-4 slices bacon cut into 1/2 inch slices
  • 4-6 green onions sliced into 1/4 inch bits
  • 3.5 ounces of crumbled feta
  • 5 eggs
  • 2 tablespoons milk
  • ½ teaspoon salt


  1. Preheat the oven to 400 degrees. Line a cookie sheet with tinfoil.
  2. Scrub the potatoes and then slice as thinly as you can (think potato chips). Lay them on the cookie sheet and drizzle the olive oil over the top. Toss to coat the potatoes with the oil, and salt and pepper generously to coat. Spread the potatoes evenly on the pan and then cook for 30-35 minutes, flipping them over halfway through. When they're tender, set them aside to cool for a few minutes and leave the oven on.
  3. While the potatoes are cooling, put the diced bacon in a cast iron or other oven-proof skillet. Cook until slightly crispy, then drain the bacon bits on a paper towel, leaving the grease in the pan. Depending on how greasy your bacon was, you may want to drain a little out - I left about 3 Tablespoons of bacon grease in the pan.
  4. Let it cool for a minute or two, then add the potatoes to the skillet and stir to coat. Sprinkle the bacon bits, the green onions and feta over the potatoes.
  5. Whisk together the eggs, milk and salt, and pour over the potatoes. Cover the skillet with foil and bake for 15 minutes. Remove the foil and bake another 15 minutes more, until the eggs are set.
  6. Serve warm.

Recipe Notes

(slightly adapted from The Smitten Kitchen Cookbook)