This is an original recipe I just recently entered in a Taste of Home Recipe contest. I came up with this one really just fooling around in the kitchen one day. I have reproduced it several times now and have tried it out on about 20+ people with good results so I thought I would share it here with you. Please let me know what you think.
Prep Time: 30 minutes
Cook Time: 1 Hour
Ingredients:
10 to 12 red potatoes
1 1/4 cup grated Parmesan cheese
1/4 stick of butter
1 Tbs of fresh, finely chopped Rosemary
8 eggs (beaten)
1/2lb of bacon (diced and fried crisp)
1/2 cup chopped Vidalia or yellow onion
salt and pepper to taste
Preparation:
Peel potatoes and slice into 1/8 inch slices (about the width of a quarter). Melt 1/4 stick of butter on medium-low heat in a deep 2 inch, nonstick pan. Starting from the outer edge of the pan, arrange the slices slightly overlapping each other around the edges moving toward the center of the pan until the entire bottom of the pan is covered.
Sprinkle 1/3 cup of Parmesan cheese and a third of the bacon, onions and chopped rosemary over the potatoes. Repeat with another layer of potato slices and repeat the sequence until you have a total of three layers.
Pour eggs over the entire fritatta and top with remaining 1/4 cup Parmesan cheese. Cook the Fritatta on the stove top on medium low (3 on electric stove-tops) for 15 minutes. Then remove the pan from the stove and place in a 350 degree oven for an additional 45 minutes. You should notice the edges of the fritatta starting to pull away form the edge of the pan when done. Flip the fritatta onto a large serving dish and garnish as desired.
One tip that may make your job a bit easier - when trying to flip the fritatta onto a dish, place the dish over the pan and flip the entire thing together. The fritatta should come out with no problem.
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