This frittata is meant to use slender fingerling potatoes. The potatoes are halved and browned in bacon fat before the rest of the ingredients are added to finish off the frittata. I didn't have any fingerling potatoes, but I did have some waxy red potatoes. I cut them into long pieces to approximate the shape and size of halved fingerling potatoes. Not a perfect solution, to be sure, but it worked well enough. And it did make for a nice, satisfying breakfast.

Bacon and Potato Frittata

Slightly adapted from The Breakfast Bible by Kate McMillan

Ingredients

• 4 slices bacon
• 250g fingerling potatoes, halved
• 1/2 tsp. coarse sea salt, ground
• 1/4 tsp. black peppercorns, ground
• 3 green onions, sliced
• 2-3 cloves garlic, minced
• 1 Tbsp. fresh rosemary, chopped
• 3-4 Tbsp. grated Parmesan
• 10 large eggs
• 2 Tbsp. milk

Directions

1. Preheat oven to 200°C (400°F).
2. Cook the bacon until crisp. Set aside.
3. If there is more than 2 Tbsp. of fat in the pan, drain the excess. If there's less, add olive oil to bring it up to 2 Tbsp.
4. Add the potatoes, season with 1/4 tsp. salt and 1/8 tsp. pepper, and cook until golden and tender (8-10 minutes).
5. Chop bacon and add it to the pan with the green onions, garlic, and rosemary and cook for another 2-3 minutes.
6. Beat eggs with Parmesan, milk, remaining 1/4 tsp. salt, and 1/8 tsp. pepper.
7. Spread the potato mixture into an even layer and pour the eggs over. Cook for 2 minutes.
8. Transfer to oven and bake until eggs are set (10-12 minutes).