Pancetta, Goat Cheese And Red Onion Frittata

• 6 pieces Pancetta
• 2 cups Thinly Sliced Red Onions
• 1 teaspoon Salt, Divided
• 2 Tablespoons Olive Oil, Divided
• 2 teaspoons Minced Garlic
• 12 whole Eggs
• 4 ounces, weight Goat Cheese Crumbled
• 1/2 teaspoons Black Pepper
• 2 cups Thinly Sliced Red Potatoes
• Optional Garnish: Chopped Fresh Parsley Or Chives

1. In a saute pan, cook pancetta until crisp and all the fat has rendered. Set aside and let cool. Add the red onions to the bacon fat, and let them cook over medium heat until soft and translucent, about 5 minutes.
2. In a 10-inch skillet, saute potato and 1/2 teaspoon salt in 1 tablespoon oil 5 minutes over medium heat. Cover and cook 10 minutes. Stir in garlic and saute 1 minute. Remove from heat and set aside.
3. Beat eggs and remaining salt in a large bowl until fluffy. Add the pancetta, red onions and goat cheese to the eggs. Add the pepper. And mix until everything is combined.
4. Preheat broiler. Place a 10" skillet on the burner over medium heat.
5. Add remaining olive oil to your skillet, and pour in egg mixture. Place the potato slices on the top of the eggs, and gently cook for 4 minutes. Then, put the skillet in the oven and broil, uncovered, for 3 minutes. Let cool slightly, and slide onto a cutting board.
6. Cut into 6 wedges and serve hot or cool sprinkled with fresh parsley or chives and freshly ground black pepper.

red onions, salt, olive oil, garlic, eggs, black pepper, red potatoes, fresh parsley

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/pancetta-goat-cheese-and-red-onion-frittata/ (may not work)