Potato Basil Frittata

Total Time:
1 hr 20 min
Prep:
20 min
Cook:
1 hr

Yield:
8 servings
Level:
Intermediate

Ingredients
  • 8 tablespoons (1 stick) unsalted butter, divided
  • 2 cups peeled and 1/2-inch diced boiling potatoes (4 potatoes)
  • 8 extra-large eggs
  • 15 ounces ricotta cheese
  • 3/4 pound Gruyere cheese, grated
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 cup chopped fresh basil leaves
  • 1/3 cup flour
  • 3/4 teaspoon baking powder
Directions
Watch how to make this recipe.
  • Heat the oven to 350 degrees F.

  • Melt 3 tablespoons of butter in a 10-inch ovenproof omelet pan over medium-low heat. Add the potatoes and fry them until cooked through, turning often, about 10 to 15 minutes. Melt the remaining 5 tablespoons of butter in a small dish in the microwave.

  • Meanwhile, whisk the eggs, then stir in the ricotta, Gruyere, melted butter, salt, pepper, and basil. Sprinkle on the flour and baking powder and stir into the egg mixture.

  • Pour the egg mixture over the potatoes and place the pan in the center of the oven. Bake the frittata until it is browned and puffed, 50 minutes to 1 hour. It will be rounded and firm in the middle and a knife inserted in the frittata should come out clean. Serve hot.


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    This recipe is featured in:

    Breakfast for Dinner