Potato, Bacon, And Fontina Frittata

• tablespoon(s) extra-virgin olive oil
• 6 slice(s) bacon or pancetta, cut into small pieces
• 1 1/2cup(s) (1/2-inch diced) Yukon gold or red-skinned potato
• 1 onion, halved, cut into thin strips
• 8 large eggs
• 1/4 cup(s) heavy cream
• 1/4 teaspoon(s) kosher salt
• 1/4 teaspoon(s) freshly ground pepper
• 1/2 cup(s) shredded fontina cheese
• 2 tablespoon(s) shredded fontina cheese
• 1 tablespoon(s) snipped fresh chives

1. 1.Heat broiler. Heat oil in a large nonstick skillet over medium heat. Add bacon and cook until fat is almost rendered and bacon is starting to crisp; remove bacon to a paper towel to drain. Add potato and onion to drippings; raise heat to medium-high and saute mixture until potato is almost tender, about 10 to 12 minutes.
2. 2.Whisk eggs, cream, salt, and pepper in a medium bowl; stir in 1/2 cup of the cheese, then stir in bacon. Pour into skillet, shaking pan gently to distribute. Reduce heat to medium and cook, without stirring, 5 minutes, or until set on bottom and sides (eggs will be runny in center).
3. 3.Place skillet under broiler; broil 2 minutes, or until frittata is firm in center. Sprinkle with the remaining 2 tablespoons cheese and chives. Loosen edges with a rubber spatula and slide onto a serving plate. Cut into wedges.

extravirgin olive oil, bacon, gold, onion, eggs, cups, kosher salt, ground pepper, cups, fontina cheese, chives

Taken from www.epicurious.com/recipes/member/views/potato-bacon-and-fontina-frittata-52351221 (may not work)