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Angie's Bacon and Potato Frittata

“What I say is that, if a man really likes potatoes,
he must be a pretty decent sort of fellow.”
~ A. A. Milne

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Angie’s Bacon and Potato Frittata

1 pound sliced bacon, chopped
1 pound baking potatoes, peeled,
sliced thin, patted dry
1 large onion, sliced thin. patted dry
1 large clove garlic, minced
8 large eggs
2 tablespoons minced
fresh parsley leaves
1 cup half-and-half
3 tablespoons flour
1/2 teaspoon salt or Cajun seasoning mix,
such as Tony Cachere’s
Freshly ground black pepper to taste
(especially if not using the
Cajun seasoning mix)

In an ovenproof 12-inch skillet cook bacon over moderate heat, stirring occasionally, until crisp. Transfer it to paper towels to drain and pour
off all but 2 tablespoons fat.
In the skillet layer half the potatoes, the onion, then remaining potatoes. Cook mixture over moderate heat, tamping it down, for 10 minutes, or
until potatoes are tender. Sprinkle potato mixture with bacon.
Heat oven to 450 degrees F. In a large bowl whisk together the eggs, parsley, half-and-half, flour, and salt. Pour mixture into skillet. Bake 15
to 20 minutes or until puffed and golden. Serve in wedges. Serves 6.

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