- 2 tablespoons olive oil, plus additional for drizzling
- 24 cocktail tomatoes or 1 pint cherry tomatoes
- 2 tablespoons thyme leaves
- Salt and pepper
- 4 cloves of garlic, sliced
- 8 slices meaty bacon, cut across into 1/2-inch pieces
- 2 tablespoons butter
- 6 small white or yellow potatoes, very thinly sliced
- 1 large leek, whites and light green parts, halved and sliced 1/2-inch thick
- 8 large organic eggs
- 1/2 cup half-n-half
- 1 cup freshly grated Parmigiano-Reggiano cheese
- 4 tablespoons (4 sprigs, stemmed) tarragon, chopped
Preheat oven to 450°F. Toss tomatoes with 2 tablespoons olive oil, thyme, salt, pepper and half the garlic on a rimmed baking sheet. Roast until tomatoes burst and char, 15 minutes. Reduce heat to 375°F.
Heat a 10-inch nonstick skillet with a drizzle of oil over medium-high heat. Add bacon and brown until evenly crisp; drain bacon on a paper towel-lined plate. Wipe out pan, return to heat and melt butter. Add potatoes and season with salt and pepper. Stir to soften and very lightly brown the potatoes, 5 minutes. Add leeks and garlic, and stir, 3-4 minutes more.
Whisk together the eggs, half n half, Parm, tarragon, salt and pepper. Pour eggs over the potatoes and add bacon; stir to gently combine then transfer skillet to oven. Bake the frittata 18 minutes or until it’s just set in center. Let cool 5-10 minutes, cut into 4 pieces and serve wedges topped with burst tomato sauce.