This pancetta and potato frittata is simple and rustic and delivers big on sophisticated flavor. The combination of pancetta, potato, egg and swiss cheese are a classic combo that balance each other out.

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This dish makes the perfect breakfast or brunch! The potatoes bake into buttery nuggets of deliciousness that you run into every bite along with the salty and savory pancetta.

This dish is also protein packed and a solid way to start you day. It can be prepared on one day and eaten for a few days following. It reheats in the microwave nicely and makes for a quick breakfast when eating the leftovers. I personally like to make frittatas as a part of meal preparations, so when I have a busy morning I can just grab and go.

What you need to make this pancetta and potato frittata: (printable recipe card is below)

Serves 4

4 ounces pancetta
1 small potato – peeled if desired, cubed
1/4 teaspoon black pepper
1/2 teaspoon salt
6 eggs
3 tablespoons milk
1 cup shredded swiss cheese

Instructions

Preheat oven to 350 F.
In an oven proof 6-10 inch skillet, add the pancetta and sauté over medium heat until pancetta starts to brown, add in the potato cubes and sauté a little until the potato start to soften a little.
In a medium mixing bowl, add eggs, milk, salt and black pepper and whisk well.
Pour over the pancetta and potato and stir so the potato and pancetta disbursed.
Top with shredded swiss cheese and bake for 20 minutes or until center is baked through.

Here are a few other recipes you may also enjoy:

Veggie Packed Frittata
Mushroom Frittata
Ham and Asparagus Frittata

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5 from 1 vote