Barefoot Contessa | Potato Bacon Frittata | Recipes

Ingredients

• 1 tablespoon good olive oil
• 2 ounces bacon, diced (2 thick-cut strips)
• 8 tablespoons (1 stick) unsalted butter, divided
• 2 cups unpeeled and 1/2-inch-diced Yukon Gold potatoes
• 8 extra-large eggs
• 14 ounces ricotta cheese (store bought or recipe below)
• ¾ pound Gruyère cheese, grated
• ½ cup whole milk
• Kosher salt and freshly ground black pepper
• ½ cup minced scallions, white and green parts
• 1/3 cup all-purpose flour
• ¾ teaspoon baking powder