A delightful twist on the classic frittata, featuring crispy bacon, tender potatoes, and a cheesy topping.
Heat half of the olive oil in a non-stick frying pan over medium heat.
Ensure the pan is evenly coated with oil to prevent sticking.
Add the diced onion, chopped bacon, and minced garlic to the pan. Cook while stirring until the onion is soft and the bacon is crispy.
Stir frequently to avoid burning the garlic.
Add the diced potatoes to the pan and cook, stirring occasionally, until they are tender.
Cover the pan with a lid to speed up the cooking process.
Transfer the potato mixture to a bowl and clean the frying pan.
Use a paper towel to quickly clean the pan.
Whisk the eggs and water in a bowl with a pinch of salt and pepper. Pour the remaining olive oil into the pan and return the potato mixture, spreading it evenly.
Whisk the eggs thoroughly to incorporate air for a fluffier texture.
Pour the egg mixture over the potatoes and cook over low heat, covered, until the base is set.
Use a heat-resistant lid to cover the pan for even cooking.
Sprinkle the grated cheese on top and place the pan under a preheated broiler until the top is golden and set.
Keep an eye on the broiler to prevent the cheese from burning.
Slice the frittata into wedges and serve warm. Enjoy your delicious cheesy potato and bacon frittata!
Garnish with fresh herbs like parsley for added color and flavor.
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