Potato Basil Frittata
Show: Barefoot Contessa
Episode: Big Breakfast
Rate This RecipeRead users' reviews (42)
- Recipe categories: Eggs, Cheese, Gruyere, Ricotta, Vegetables, Potato,
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Average Rating:
Total Reviews: 42
Showing 1-10 of 42
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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!
By dwhite1172
on November 14, 2011
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was a little bland, needed jalapenos, sliced very thin.
By Jess330
on August 24, 2011
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So delicious! I split the recipe in half and made individual portions for me and my boyfriend. It was very creamy, lots of flavor from the basil. Will definitely make again!
By irishmermaid44_...
Long Beach, CA
on June 19, 2011
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Ab so lut ly perfect, and so versatile, I can add all sort of things to keep this a regularly rotated recipe that nobody gets bored with!
By stephanieadina25
Newton, MA
on May 06, 2011
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I have made this countless times with a number of variations and it always gets rave reviews! The original recipe is great with mild and simple flavors. I tend to like a little more flavor so I always start by making a half package of bacon. I remove the bacon once crisp and then use the bacon fat to saute one chopped yellow onion. I then add two small diced potatoes, that I boil for 4 mins prior to adding to the onions. I like less potatoes than the recipe calls for. I follow the recipe from this point, adding the chopped bacon last.
I've also made this recipe with breakfast sausage and with chives instead of basil. Both delicious!
By CharlestonNurse
on April 02, 2011
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EXCELLENT, tasty frittata! Didn't change a thing. Will definitely keep this recipe!
By JMart415
Alameda, CA
on April 01, 2011
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Really awesome and easy frittata recipe. It has a unique flavor and is hearty. I eyeball the potatoes and usually use less than the recipe calls for. Everytime I've made this, the whole thing gets devoured.
By jdell87_6216092
Oviedo, FL
on March 26, 2011
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I have been making this for 6 or 7 years and it's always a hit. My family loves it and when I want to try another frittata receipe, they never allow me to try a new one. One thing I use different in mine - SMOKED GRUYERE - the first time I made it that was all I could find at the deli counter and it was fantastic. I made this one time with regular gruyere and it just wasn't the same. This is my breakfast for our family when they come for the weekend but the problem is, sometimes one frittata is just not enough. Enjoy!