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Frittata de pommes de terre Mamzells

Mamzells Potato Frittata with Pancetta and Whipped Goat Cheese

Cook this frittata recipe with all the family! It will make everyone happy for brunch, lunch or dinner.

Practical tools

  • Japanese Mandolin Benriner


For the frittata

  • 8 to 10 potatoes Mamzells « Oven » from the range Uses 
  • 1 C. (15 ml) extra-virgin olive oil
  • ½ cup (125 ml) pancetta, diced
  • 2 shallots minced
  • 2 packets (about 170 g each) of fresh mixed mushrooms, cleaned and chopped
  • 1 C. (15 ml) fresh oregano, chopped (or 1 tsp [5 ml] dried oregano)
  • 5 eggs
  • 1 cup (250 ml) cream 15%
  • ½ c. 2 teaspoons sea salt
  • freshly ground black pepper, to taste

For the filling

  • 1 packet (125 g) of goat cheese
  • ¼ cup (60 ml) cream 15%
  • ½ c. (2 ml) freshly ground black pepper


  1. Preheat the oven to 400 ° F (200 ° C). Bring a large pot of boiling salted water to a boil. Using a mandolin, cut the potatoes into thin slices.
  2. Immerse in boiling water and blanch for 3 minutes. Drain the potatoes gently to avoid damaging them. Blot the slices to remove the excess water. Reserve.
  3. Heat the olive oil in a skillet over medium heat. Add pancetta and sauté until crisp and golden.
  4. Add the shallots and sweat for about 5 minutes (lower the heat if necessary).
  5. Add the minced mushrooms and oregano and cook for 10 minutes over medium heat until the mushrooms are cooked. Reserve. In a large bowl, whisk eggs and cream 15%. Add salt and pepper.
  6. Oil generously the bottom and sides of a cast-iron pan or deep pie plate. Arrange a layer of potato slices so that they cover the entire surface of the pan or plate and overlap each other.
  7. Distribute ¼ of the mushroom and pancetta mixture and pour ¼ of the egg mixture. Repeat these layers ending with a row of potatoes. Press on the step to tamp down the filling and wet all the stages.
  8. Using a pastry brush, oil the top layer of potatoes and season with salt and pepper.
  9. Bake for about 30 minutes or until the potatoes are golden and tender and the egg filling is cooked. Cool for about ten minutes before cutting into wedges.
  10. In a mixing bowl, undo the goat cheese with a fork. Add the cream and black pepper and whisk with a mixer until the cheese is light and smooth.
  11. Serve by spoonfuls on each portion of the frittata.