Frittata With Potatoes, Pancetta And Gruyere

• 1 tablespoon olive oil
• 1 cup diced pancetta
• 1 onion, diced
• 2 small red potatoes, in 1/2-inch dice
• 1 garlic clove, minced
• 4 large eggs
• 2 tablespoons half-and-half
• 3/4 cup grated gruyere cheese
• 1/4 teaspoon dried thyme
• salt
• ground black pepper
• 1/2 cup grated parmesan cheese
• sour cream, for garnish
• minced chives, for garnish

1. Heat oil in 12" non-stick skillet until shimmering. Add pancetta and cook over medium heat until browned on edges, 6-8 minutes. Remove to a bowl with a slotted spoon and set aside.
2. Add onion and potato to fat in skillet and cook until tender, 8-10 minutes. Add garlic and cook until fragrant, about 1 minute.
3. Beat eggs and half-and-half. Stir in Gruyere, thyme, salt and pepper.
4. Return pancetta to skillet, along with eggs. Stir well. Occasionally pull eggs away from edge of pan and tilt to allow any liquid egg to run under.
5. When eggs are about half-set, sprinkle with Parmesan and place into a preheated 400F oven. Eggs are done when puffed and golden, about 10 minutes. Garnish with sour cream and chives.

olive oil, pancetta, onion, red potatoes, garlic, eggs, grated gruyere cheese, thyme, salt, ground black pepper, parmesan cheese, sour cream, chives

Taken from www.food.com/recipe/frittata-with-potatoes-pancetta-and-gruyere-415613 (may not work)