Recipe: Potato Frittata (using bacon, tomatoes and cream cheese)

POTATO FRITTATA

"A fabulous combination of savory, sweet and creamy. We serve this with orange slices, a bowl of sour cream, and a basket of black bread. In summer, we substitute ripe papayas for the oranges. Try using a heavy cast-iron skillet. It not only looks wonderful when serving up this dish, but it cooks better, too. If you want to serve this as a luncheon meal, double the ingredients and use a casserole that can go from stovetop to oven to table."

6 slices bacon
2 tablespoons olive oil
2 baking potatoes, peeled, sliced thin
1 1/2 teaspoons salt
2 medium onion, finely chopped
2 cloves garlic, minced
3 ounces cream cheese, cut in small cubes
2 plum tomatoes, sliced
4 eggs
1/3 cup cream
2/3 cup milk
1/8 teaspoon ground cayenne pepper
1/4 cup grated Parmesan cheese

Preheat oven to 375 degrees F.

In a heavy 10-inch skillet with 2-inch sides, saute bacon until crisp and browned. Transfer bacon to a plate and discard the fat in the pan.

In the same skillet, heat the olive oil. Add the potatoes and sprinkle them with salt. Scatter the onions and garlic on top. Cover the skillet and, stirring twice, saute the vegetables over a medium heat until soft, about 10 minutes.

Crumble the bacon over the mixture, add the cream cheese, and top with the tomato slices. Press down on the mixture, spreading it evenly into the skillet.

Beat together the eggs, cream, milk, and cayenne. Pour the eggs evenly over the mixture in the skillet. Sprinkle with the parmesan.

Bake, uncovered, for 40 minutes or until the frittata is set, puffed, and nicely browned. Remove the frittata from the oven and let it set for 10 minutes. Cut into wedges and serve.

Leftovers, if any, can be served at breakfast the next day. Reheat, uncovered, in a preheated 375 degree F oven for 10 minutes."

Makes 4 servings
Source: Country Weekend Entertaining by Anna Pump