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Potato Basil Frittata Recipe

Potato Basil Frittata

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (42)

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Average Rating:

Total Reviews: 42

Showing 11-20 of 42

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  • on March 22, 2011

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    Aside from realizing too large that I only had large eggs, not extra-large ones on hand, I'd say this turned out pretty well. I think I will use seasoned potatoes next time though (diced potatoes with maybe Lawry's seasoning as the base. I paired with steamed broccoli and English toasting bread. This is a BLD meal, for sure. :

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  • on March 14, 2011

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    Delicious hardy egg breakfast. I decided to add ham to the frittata which made it even more scrumptious. Can't wait to eat the leftovers for dinner tonight!

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  • on March 13, 2011

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    Usually I love Ina's recipes, but I have made much better frittatas. It wasn't gooey like I wanted it to be even with a substantial amount of gruyere. The ricotta just seemed to make it heavy, causing the potatoes..I used red skins..to sink to the bottom. The combination of flavors was bland and it seemed to have an excessive amount of butter.

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  • on February 27, 2011

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    I love this dish! So does the whole family.

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  • on January 30, 2011

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    Turned out wonderful - I used cottage cheese instead of ricotta. I do think it would be really yummy with sliced tomatoes on top as the other comment suggested.

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  • on January 20, 2011

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    This was very tasty even my 6 yr old son loved it! I didn't add potatoes because I didn't have any at the time. And instead of riccota cheese I used cottage cheese. The gruyer cheese I changed with Asiago cheese. I also added sliced tomatoes to the top. It was heavenly. I will try the recipe again the way it is written here, but had to use what I had on hand and didn't have time to run to the store.

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  • on January 01, 2011

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    Great dish! I added a bit of leftover rendered pancetta. Added another element of texture/flavor without overpowering the basil.

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  • on July 12, 2010

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    This is a favorite dish to have when we visit my in-laws. I agree that it has a milder flavor, but it is still delicious. I don't eat eggs as a general rule, but this frittata is always my request when visiting my mother in law.

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  • on March 13, 2010

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    Puffed up nicely, but thought taste was kind of bland. Used swiss instead of gruyere; don't know if that makes a difference. Might try it again with scallions, bacon, and cheddar to give more zip .

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  • on September 06, 2009

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    I made this frittata todayfor brunch I was hosting. It received rave reviews from my guests.

    It was very easy to prepre and I didn't change anything in the recipe, nor would I change anything after tasting it.

    My boyfriend says he doesn't like ricotta cheese, however, he never knew he was eating it. It gives it a very creamy and subtle taste. I served it with bacon and a fresh heirloom tomatoe salad.

    When I entertain I always go with Ina's recipes. They are always easy to prepare and enjoyed my all.

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