Pancetta, Goat Cheese and Red Onion Frittata

In a sauté pan, cook pancetta until crisp and all the fat has rendered. Set aside and let cool. Add the red onions to the bacon fat, and let them cook over medium heat until soft and translucent, about 5 minutes.

In a 10-inch skillet, sauté potato and 1/2 teaspoon salt in 1 tablespoon oil 5 minutes over medium heat. Cover and cook 10 minutes. Stir in garlic and sauté 1 minute. Remove from heat and set aside.

Beat eggs and remaining salt in a large bowl until fluffy. Add the pancetta, red onions and goat cheese to the eggs. Add the pepper. And mix until everything is combined.
Preheat broiler. Place a 10″ skillet on the burner over medium heat.

Add remaining olive oil to your skillet, and pour in egg mixture. Place the potato slices on the top of the eggs, and gently cook for 4 minutes. Then, put the skillet in the oven and broil, uncovered, for 3 minutes. Let cool slightly, and slide onto a cutting board.

Cut into 6 wedges and serve hot or cool sprinkled with fresh parsley or chives and freshly ground black pepper.