Fresh Croissants, Danish & French Pastries every Sat & Sun

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Yields8 Servings
 1 ½ lbs Yukon Gold Potato, washed & cut into 1 inch pieces
 ¼ cup VSOP Extra Virgin Olive Oil, your favorite single varietal
 1 bunch Scallion, finely chopped
 1 cup Canadian Bacon, cut into 1 inch pieces (or go meatless with sauteed mushrooms)
 8 large Egg, whisked
  Fine Sea Salt, to taste
 1 pinch Fresh Cracked Black Pepper, to taste
 1 cup Gruyere Cheese, grated
1

Preheat the oven to 375 degrees Fahrenheit. Place the cut potatoes in a medium pot, cover with water, and bring to a boil over high heat. Boil for 5 minutes, drain, and reserve

2

In a large, heavy, oven-proof skillet (a 12" cast iron is ideal here) heat the olive oil over medium high heat. Add the potatoes and cook until golden brown, turning once. Add the scallions & Canadian bacon and saute over medium heat for another 2 minutes.

3

Whisk together the eggs, salt, cheese, and pepper. Pour over the potatoes directly into the pan, shake the pan a couple times gently to distribute the egg, and pop the pan in the oven for 20-25 minutes, until the egg is set and the top is golden brown.

4

Remove from the oven, and run a knife along the inside perimeter to loosen from the pan. Allow to cool in the pan for 10-15 minutes,before inverting onto a serving plate. Cut in slices and serve with a lovely salad of baby spinach or arugula dressed with VSOP Milanese Gremolata EVOO whisked with VSOP Sicilian Lemon Aged White Balsamic Vinegar for a light, healthy meal. Enjoy!

Ingredients

 1 ½ lbs Yukon Gold Potato, washed & cut into 1 inch pieces
 ¼ cup VSOP Extra Virgin Olive Oil, your favorite single varietal
 1 bunch Scallion, finely chopped
 1 cup Canadian Bacon, cut into 1 inch pieces (or go meatless with sauteed mushrooms)
 8 large Egg, whisked
  Fine Sea Salt, to taste
 1 pinch Fresh Cracked Black Pepper, to taste
 1 cup Gruyere Cheese, grated

Directions

1

Preheat the oven to 375 degrees Fahrenheit. Place the cut potatoes in a medium pot, cover with water, and bring to a boil over high heat. Boil for 5 minutes, drain, and reserve

2

In a large, heavy, oven-proof skillet (a 12" cast iron is ideal here) heat the olive oil over medium high heat. Add the potatoes and cook until golden brown, turning once. Add the scallions & Canadian bacon and saute over medium heat for another 2 minutes.

3

Whisk together the eggs, salt, cheese, and pepper. Pour over the potatoes directly into the pan, shake the pan a couple times gently to distribute the egg, and pop the pan in the oven for 20-25 minutes, until the egg is set and the top is golden brown.

4

Remove from the oven, and run a knife along the inside perimeter to loosen from the pan. Allow to cool in the pan for 10-15 minutes,before inverting onto a serving plate. Cut in slices and serve with a lovely salad of baby spinach or arugula dressed with VSOP Milanese Gremolata EVOO whisked with VSOP Sicilian Lemon Aged White Balsamic Vinegar for a light, healthy meal. Enjoy!

Canadian Bacon & Gruyere Frittatav

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