Frittata with Bread

Method

1. Cut the pancetta into small pieces. In a 24 cm pan, add a drizzle of oil and the pancetta, and sweat it gently.
2. Add thinly sliced onions and small potatoes (halved or quartered). Cook over high heat to caramelize, then add a splash of water and continue cooking until the potatoes are tender.
3. Meanwhile, beat 7 eggs with 1/3 glass of milk, grated Parmesan, and marjoram. Whisk until frothy.
4. When the vegetables are cooked (still slightly crunchy but dry), remove from the heat and let cool for 2 minutes so the eggs don't coagulate too quickly.
5. Heat a little more oil in the same pan. Add the vegetable mixture to the beaten eggs, stir quickly, and pour everything into the hot pan.
6. Stir the eggs constantly with a spatula as if making scrambled eggs, until they begin to set in creamy clumps (this ensures even cooking).
7. Lay slices of bread on top of the frittata, then cook for 4–5 minutes over medium-low heat. Flip the frittata carefully, bread side down, and cook for another 4–5 minutes until the bottom is golden.
8. Serve the frittata with the bread on top, or flip so the bread is underneath. Enjoy warm.