kitchen experiment success files (original) (raw)

This is a great recipe that can be done for two or twenty, if you have a pan large enough. You can also play with the fillings, as long as you keep the porportions the same. You will need an oven safe saute/fry pan for this; I love doing it in cast iron. Oven safe AND non stick! This is great for breakfast, brunch, dinner, late night post party "OMG I'm drunk and starving" food.... Supposedly it is great at room temp as well, but I've never had any left over to try it with. =)

2 eggs per person
2 slices of bacon per person, 1/2 inch slices
1 medium potato for every two people, cut into 1/2 inch cubes
1 oz of cheddar (I like extra sharp), cut into 3/8 inch cubes (I find 1/2" too big, and 1/4" too small)
2TB whole milk or half and half for every person

Heat an oven safe pan on medium heat for a minute or two. Fry your bacon until crispy, and remove to a paper towel lined plate. Toss your diced potatoes with a little bit of oil, just enough to lube 'em up. If you have more than 3TB of bacon fat in the pan, drain the excess. 3TB of bacon fat sounds like a lot, I know, but you really don't want the potatoes to stick, and it will help when you cook the eggs later. Throw your potatoes in the pan, in one layer. Now, here's the important part: do not move them! Really, just leave them alone for four to six minutes. You really want them to get crispy, and the best way to do that is not fuck with them. Once they're nice and brown, turn them over, and try to get three or four sides well browned. While you're waiting, whisk the eggs and milk together, with salt and pepper to taste. Also, move an oven rack to six inches under the broiler, and turn the broiler on high. Keep an eye on the heat under the potatoes, you will probably have to turn the heat down to medium low. Remove the potaotes to the plate with the bacon, and turn the heat up to medium high. When the oil in the pan starts smoking, pour in your eggs. Let them set for a little bit, then stir, wait, stir... kind of like scrambled eggs. When the eggs are half done (there's still some liquid in the pan, but lots of very soft looking eggs curds), throw your potatoes, bacon and cheese into the pan and keep stirring. Once there's very little liquid in the pan, smooth the entire mess out, and place under the broiler. Keep your eye on it, because it will finish very quickly. You want it to be well set, browned, but not burned. If you touch the very center (HOT!!) it will feel solid, but with a little give (like a cake). Pull it out, let it cool for five minutes and then with a rubber spatula, loosen the edges. Get as far under it as you can as well, without breaking your loverly frittata. Place a plate upside down on top of your pan, and flip it upside down. Then, take a second plate, and repeat, so everyone can see the topside, which is prettier. Or, if this is the drunk and lazy version, serve it out of the pan. ;-) Slice into wedges and serve!

I haven't given timing for this, because the more people you're serving, the longer it will take. On average, the potatoes will take 20-30 minutes, the bacon 5-10, the eggs less than 3 minutes and the broiler 4-5. The potatoes take the longest, but its mostly unattended. Also, in my 8 inch saute pan, I can fit 6-7 eggs, my 10 in cast iron will handle up to a dozen, and my 12 in around 14 eggs. You can do this in a non stick pan, but you will have to do a little scrubbing. Just let it soak while you're eating, and it should come right out.