Fritatta with Bacon and Potatoes

Serves 2-4, depending on portions

• 4 slices bacon, cut into 1-inch pieces
• 2 red potatoes, unpeeled and quartered
• ½ small red onion, diced
• salt and Kosher freshly ground black pepper to taste
• 4 large eggs
• 1 tablespoon water
• 2 tablespoon fresh chopped chives

Preheat the oven to 350 degrees.

Add the bacon to a 10-inch ovenproof pan over medium heat and cook for 3 to 5 minutes, until the bacon is browned but not crisp. Remove the bacon from the pan with a slotted spoon and set aside on a plate.

Place the onion and potatoes in the pan and sprinkle with salt and pepper. I used 1 teaspoon of salt and ½ teaspoon of pepper. Continue to cook over medium-low heat for 5 to 8 minutes, until very tender and browned, tossing occasionally to brown evenly. Add the bacon back to the pan.

In a small bowl, beat the eggs, water, 1/4 teaspoon salt, and 1/8 teaspoon pepper together with a fork. Pour the eggs into the hot pan, covering the potatoes and bacon. Sprinkle the chives evenly over the top and place the pan in the oven for about 10 minutes, just until the eggs are set. Slide onto a plate, and serve hot.