1 small red potato or 1 leftover baked potato, cut into 1/4-inch dice
5 strips bacon, chopped
1 cup chopped cooked turkey or ham
1/2 cup chopped onion
1/2 cup chopped red pepper
1 tablespoon kosher salt
12 eggs
2 dashes Tabasco sauce
Freshly ground black pepper
1 cup shredded cheddar cheese
In a large (12-inch) ovenproof skillet, sauté potato and bacon over medium low heat until the bacon fat melts, about 1 minute. Add turkey, onion, red pepper and salt, and cook over medium-low heat until vegetables are tender and potatoes are lightly browned.
Break eggs into a large mixing bowl. Add Tabasco and black pepper, and whisk until well blended. Turn heat to high, and pour eggs into the pan. When eggs begin to set around the edges, use a spatula to lift up the edge of the eggs and let the uncooked egg flow into the bottom of the pan. Continue until eggs are almost set. Sprinkle with cheddar cheese.
Place pan in a 375-degree oven, and cook for about 25 to 30 minutes, until frittata is puffed and golden. Serve frittata, cut into wedges, hot or at room temperature. Serves 10 to 12.
Linda Giuca is the former food editor of The Courant. Christopher Prosperi is the chef/owner of the Metro Bis restaurant in Simsbury.
