This lush baked potato and bacon oven frittata is a wonderful way to use up those leftover cooked potatoes from last night’s dinner! Let me show you how you can turn them into another lovely treat for dinner! Dig in.
Leftover cooked potatoes.
That often happens here. And I always try to come up with yet another recipe idea to incorporate them. I can never throw away food. Leftovers will find their way onto our lunch or dinner table a day or two later.
Have you thought of making a baked oven frittata with leftover cooked potatoes?
You can add just about anything to a potato frittata.
Vegetables, cheese, leftover cooked meat, bacon, corned beef even!
I even made an oven frittata once with plain and simple boiled potatoes, fresh tomatoes and tinned tuna.
What a delight!
For my oven frittata recipe below I use bacon and cheese.
Simple and so good.
Once the bacon is cooked and you add the diced potatoes and the beaten egg, just cover it and pop the whole lot into a hot oven. Sprinkle the oven frittata with a little grated cheese, then bake it in a hot oven until you get a golden crust on top and you are all set.
You are right, there is not a lot of cooking involved here!
Easy Baked Oven Frittata with Potatoes & Bacon
Make sure that the pan that you are using can stand high oven temperatures. Some pans are just made for stovetop recipes. Check that first before you cook it.
If not you can just transfer the cooked bacon and potato mixture to a large oiled baking dish, add the beaten eggs, stir, cover and put it in the oven.
I like to serve frittatas with a salad on the side, for lunch or dinner!
Easy Baked Potato & Bacon Oven Frittata Recipe
This potato and bacon oven frittata is a wonderful way to use those leftover cooked potatoes and turn it into another great dinner! Dig in.
- 4 large eggs
- 2 lbs cooked potatoes (900 g)
- 9 oz salted bacon (250 g), diced
- 1 tbsp olive oil
- a handful parmesan cheese grated
- a handful fresh basil chopped
Add the salted bacon to a large non-stick pan (one that you can put in the oven) and place it over medium heat. Season with a little sprinkle of pepper.
Don’t add any butter or oil to the bacon. The melted bacon fat is enough to cook it. Stir regularly and gently fry for 4 to 5 minutes until the bacon is cooked through. In the meantime dice the cooked potatoes. Then add them to the cooked bacon in the pan.
Stir well and cook for 3 more minutes. Break the eggs in a medium mixing bowl and season with a little pinch of pepper and salt.
Beat the eggs for a minute until foamy. Add the chopped basil and olive oil to the potatoes and the bacon in the pan.
Stir well and then add the beaten eggs.
Take the potatoes off the heat and stir well. Divide the potatoes and bacon evenly over the eggs. Cover the pan with a sheet of tinfoil.
Bake the frittata in a preheated oven at 400°F (200°C) for 30 minutes. Then remove the pan (careful, it's hot) and peel away the tinfoil. Sprinkle the top of the frittata with the grated cheese.
Put the frittata in the hot oven for another 10 minutes or until the crust is golden and the cheese has melted. Remove the oven frittata from the oven and let it cool down for 5 minutes. Then cut it up into wedges and serve.