📖 Instructions

1. Preheat your oven to 350°F (175°C). This is crucial for a perfectly cooked frittata—not too runny, not too dry.
2. Dice the potatoes into roughly 1/2-inch pieces. I find this size cooks evenly and gives a nice texture. Too small, and they'll be mushy; too big, and they might be undercooked.
3. Cook the bacon. I prefer crispy bacon, so I cook mine until it's nice and brown. Set aside and crumble it when it's cool enough to handle. Remember that yummy bacon grease!
4. Whisk the eggs in a large bowl. Add a pinch of salt and pepper to taste—don't be shy with the seasoning!
5. Add the potatoes to the bacon grease in your skillet. Cook them over medium heat until they're tender but not browned—about 8-10 minutes. This step helps to slightly pre-cook the potatoes, resulting in a more evenly cooked frittata.
6. Pour the whisked eggs over the potatoes. Gently stir to combine and ensure the eggs reach all the potato pieces.
7. Sprinkle the crumbled bacon evenly over the egg mixture. Then, generously sprinkle the cheese on top of that.
8. Transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until the frittata is set and the cheese is melted and bubbly. It's done when the center is no longer jiggly.
9. Let the frittata cool slightly before slicing and serving. This step is especially important if you're using a cast-iron skillet, as it'll be hot! I usually let it sit for about 10-15 minutes. Enjoy!