A delightful frittata combining crispy bacon, tender potatoes, and aromatic herbs, perfect for any meal.
Cook the bacon in a nonstick skillet over medium heat until crispy, then transfer to a paper towel to drain.
Cooking the bacon first allows the rendered fat to be used for cooking the vegetables, enhancing their flavor.
Remove all but a tablespoon of the bacon fat from the skillet.
Save the excess bacon fat for other recipes; it adds a smoky flavor to dishes.
Add the diced potatoes, sliced onion, and chopped rosemary to the skillet. Cook over medium heat, stirring occasionally, until the potatoes are tender.
Cover the skillet with a lid to help the potatoes cook faster and evenly.
In a mixing bowl, whisk together the eggs, water, salt, and pepper.
Whisking the eggs thoroughly incorporates air, making the frittata fluffier.
Pour the egg mixture over the cooked vegetables in the skillet. Stir gently to combine.
Ensure the egg mixture is evenly distributed for consistent cooking.
Sprinkle the cooked bacon and paprika over the top.
Adding the bacon on top ensures it stays crispy.
Bake the skillet in a preheated oven at 350°F until the frittata is set, about 8-10 minutes.
Check the center of the frittata with a toothpick; if it comes out clean, it's done.
Serve the frittata warm, garnished with additional fresh herbs if desired.
Pair with a side salad or crusty bread for a complete meal.
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