1 Video | Photo: Potato Basil Frittata Recipe
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
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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By emilyh_11883294
Charleston, SC
on May 05, 2013
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Well I give MY version 5 stars. I used one and a half yellow onions, two shallots and a clove of garlic to saute with the potatoes which I chopped in the food processor. I also may have used extra potatoes. I only used half the amount of butter but I used some safflower oil during the sauteing of the onions and potatoes. Then I mixed only 5 eggs with a few ounces of Greek full fat yogurt with some grated pecorino romano cheese and left out the ricotta, flour and baking powder completely and added about 3 teaspoons of dried basil. I was seasoning with sea salt and pepper all along. When it was done I sprinkled it with fresh chives, parsley, and basil from my garden.
By ylo_rn_10262414
Sacramento, CA
on February 02, 2013
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This fritata was a hit at the baby shower! I screwed up and didn't layer the potatoes and egg mixture. I ended up mixing it all together and it turned out ok anyways. What a easy recipe. Next time i may add bacon or ham. Thanks Ina!
By michele_flowers...
San Francisco, 43
on July 16, 2012
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I made this for a brunch at work. I was a little nervous, as I don't cook very often, but it turned out great. It was a fairly simple and beautiful dish, and a big success with my colleagues. Thanks, Ina!
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