Recipe courtesy of Ina Garten
Potato Basil Frittata
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- Level: Intermediate
- Total: 1 hr 20 min
- Prep: 20 min
- Cook: 1 hr
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 539
- Total Fat
- 36 g
- Saturated Fat
- 20 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 27 g
- Cholesterol
- 312 mg
- Sodium
- 602 mg
- Level: Intermediate
- Total: 1 hr 20 min
- Prep: 20 min
- Cook: 1 hr
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 539
- Total Fat
- 36 g
- Saturated Fat
- 20 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 27 g
- Cholesterol
- 312 mg
- Sodium
- 602 mg
Ingredients
Directions
- 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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