Potato, Bacon & Sour Cream Frittata

This dish comes to you courtesy of my amazing mother.  She prepared & delivered this to us for dinner, recently.  What's better than mom's cooking when you're a little under the weather, right?  I suggest serving this alongside buttermilk biscuits & fresh strawberries.  We are definitely going to have to make this again, we can't stop eating it!!! Thanks Mom, you are the best!!!    

Ingredients:

4 slices of bacon

1 large russet potato, peeled & cut into 1/2 in cubes

8 large eggs

salt & pepper to taste (suggestion 1/2 tsp salt & 1/4 tsp pepper)

1/3 cup creme' fraiche (sour cream)

1/2 cup sharp cheddar cheese, grated

4 scallions, sliced thin

In a 10-12 inch oven proof frying pan or cast iron skillet, cook bacon over medium heat until crispy.  Place on paper towel lined plate.  When cool, crumple into 1/4 in pieces and set aside.

In same pan, leave 2 tablespoons bacon fat, reserving the rest in a small bowl.  Cook potato in bacon far over med-high heat until browned and tender, 5 mins.  Remove & let cool.

In a bowl, beat eggs with salt and pepper.  Add bacon and potatoes.

Preheat oven to broil, placing rack 6 inches from heat.

Heat reserved bacon fat in pan over med. heat.  Add egg mixture, reduce heat to low and cook for approximately 6 mins.  Drop in small dollops of creme' fraiche (sour cream) and top with cheese.

Broil for 2 mins, until eggs are set.  Garnish with scallions & ENJOY!!!