Potato, Onion And Pancetta Frittata

• 1 lb potatoes, peeled, cut into 1-inch cubes
• 2 tbsp olive oil
• 2 tsp smoked paprika
• 3 1/2 oz pancetta, sliced, chopped
• 2 None red onions, thinly sliced
• 1 tbsp brown sugar
• 1 tbsp balsamic vinegar
• 1/2 cup grated cheddar cheese
• 4 large eggs
• 1/4 cup heavy cream
• None None Green salad, to serve

1. Preheat oven to 400u0b0F. Lightly grease and line base and side of a 9-inch round cake pan with parchment.
2. Toss potato with half the oil and paprika in a baking dish. Season to taste. Arrange in single layer. Bake 25-30 minutes, until golden and crisp.
3. Meanwhile, heat remaining oil in a large skillet on medium. Cook pancetta 1-2 minutes, until crisp. Drain on paper towel. Add onion to same pan and cook, stirring, 8-10 minutes, until tender. Mix in sugar and vinegar and cook 2-3 minutes, to caramelize.
4. Arrange pancetta in cake pan followed by potatoes, onion and cheese. In a small bowl whisk eggs and cream together. Season to taste. Pour over potato mixture.
5. Bake 25-30 minutes, until just set and lightly golden on top. Serve in wedges with salad.

potatoes, olive oil, paprika, pancetta, red onions, brown sugar, balsamic vinegar, cheddar cheese, eggs, heavy cream, green salad

Taken from recipes-plus.com/api/v2.0/recipes/25270 (may not work)