Frittata literally means fried but this frittata recipe is baked.
6 medium potatoes (peeled, quartered, steamed (or boiled) & fried)
1 package bacon (cut in bite size pieces, fried, excess grease drained)
1 Tbsp Seasoned salt
Butter (to grease the casserole dish)
Steam (or boil) the peeled, quartered potatoes until they are partially cooked (you can put a fork in it with some resistance). Take them out of the steamer (or drain the water off them) and set them aside.
Fry the bacon. Drain the excess grease off them and set them aside.
Preheat the over at 400
Using the same frying pan (that you fried the bacon in), add the potatoes, sprinkle with seasoned salt (about a tablespoon worth) and fry until they look crispy but not completely cooked (about 10 minutes).
Crack the eggs into a bowl and beat until they’re full of bubbles.
Grease a 9 x 13 casserole dish and put the potatoes in it, then the bacon and finally, Pour the beaten eggs on top.
Cover and place in the over for 20 minutes.
Remove, let stand ten minutes (covered)
Cut into servings and serve
This will make 6-8 hearty portions