potato frittata with bacon and feta

For me, looking through The Smitten Kitchen Cookbook is like looking through the new Anthropologie catalog. I want it all.

Every dish I've made from this cookbook has been absolute perfection. And this frittata, which we had for breakfast-for-dinner last week, is no exception. The potatoes get super crispy on the bottom, creating the best crust. The bacon, eggs and scallions work awesomely together, as they always do. But the feta brings this into seriously good eats territory.

Potato. Bacon. Feta. Sign. Me. UP.

Potato Frittata with Bacon and Feta (from The Smitten Kitchen Cookbook)
makes 1 frittata in a 9-inch cast iron skillet

you'll need:
3 tablespoons olive oil
1 3/4 pounds Yukon Gold potatoes
1/2 teaspoon salt, plus more for potatoes
Freshly ground black pepper
1/4 pound bacon (I used turkey bacon... you make the call here.)
3-4 scallions, thinly sliced
2/3 cup crumbled feta
6 large eggs
2 tablespoons milk (I used coconut milk)

First, cook the potatoes: Preheat oven to 400 degrees F. Coat a roasting pan or baking tray with 1-2 tablespoons of olive oil. Peel potatoes, and cut them into 1/4 inch slices, and then halve them into half-circle shapes. Pile them into the oiled pan, making an even layer, and generously season them with salt and pepper. It's okay if the potatoes overlap. Roast 30 minutes, tossing halfway through. Let cool slightly.

Cook the bacon in a cast iron skillet until crisp. Scoop out and drain on paper towels, leaving bacon grease in the pan. Add 1 tablespoon of olive oil to the pan and heat it over medium heat. Swirl oil around and up the sides, making sure that it is fully coated.

Arrange roasted potatoes in your skillet. Scatter bacon, scallions and feta over potatoes. Whisk eggs with milk, 1/2 teaspoon salt, and several grinds of black pepper in a bowl, then pour over potatoes. Cover skillet with foil and bake for 20 minutes. Remove foil, and bake for another 10-15 minutes, or until puffed at edges and set at center.

Cut into 6-8 wedges and serve right from the skillet. Enjoy, enjoy!

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