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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 21-30 of 42

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  • on November 28, 2008

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    This recipe, along with the Salmon Frittata, was a grand hit at a bridal shower I hosted. This is super easy and really delicious. Fresh basil is also a must with this recipe! Do not skimp on the basil!

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  • on October 26, 2008

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    II liked this a lot but it seemed really heavy on cheese . I didn't have any gruyere so I omitted that and substituted a few ounces of fontina and parmesan(what I had on hand. I also cut down on the amount of butter added to the egg mixture and reduced the amount of ricotta. Despite cutting out some of the cheese, the recipe still tasted great. I think fresh basil in the recipe is a must, it probably wouldn't get the same herby flavor from dried basil. When I make this again, I think I might try sauteeing some leeks or onions with the potatoes before the egg mixture is poured in.

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  • on August 18, 2008

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    Sorry but I found it a bit bland. Reading other reviews this recipe needs more flavor whether it comes from bacon or whatever you choose.

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  • on August 17, 2008

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    This will be one of my mainstays forever! I served this for a Sunday brunch with maple bacon and fresh fruit. I made the recipe as written with one exception - I couldn't find enough fresh basil. I used 2T dried and it was wonderful. I was concerned it might be swimming in butter but it wasn't at all. I used my Calphalon two piece frittata pan and it came out perfect - it did not spill over. Next time I will try it in individual souffle dishes in a water bath for presentation to serve at an evening meal.

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  • on June 14, 2007

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    This is an awesome, tasty recipe!

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  • on April 29, 2007

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    I made this frittata for my in-laws and we were blown away at how good (and pretty it was! My MIL even asked for the recipe. I added some onion in with the potatoes and cooked them in olive oil instead of butter, added just 4 tbsp of butter (a whole stick of butter, eep!, and baked it in a 9 x 13 Pyrex pan. It still took 50-55 minutes to bake. Served it with coffeecake for a light and beautiful brunch. Next time I'll try asparagus or shaved ham. Thanks for another great recipe!!!

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  • on April 10, 2007

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    Made this for my family and everyone, including my 14 year old son loved it.

    I have yet to come across an Ina Garten recipe that didn't turn out great.

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  • on March 31, 2007

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    I made this for a family brunch and it was a hit with everyone. My family does not usually eat "fancy" foods for breakfast -- usually just the regular scrambled eggs and toast. They loved the flavor of this rich, filling dish.

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  • on March 24, 2007

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    This was my first frittata and my hubby and I both enjoyed it! Was perfect for a warm spring night--very filling! I didn't use gruyere...the lady gave me Smoked Glouchester by accident, so I ended up using cheddar. Was delicious, but I will brave the gruyere at least once, to see if it adds another layer of flavor. I threw in a little bit of procuitto and it was nice. Love the mixture of potato, cheese, egg and meat. A great comfort dish, and one I plan to serve to company! Next time I will add a tiny bit of onion to cook with the potatoes and will try Ina's cheese recommendation, along with some turkey bacon! Yum. I have a feeling this will taste even better tomorrow! Great recipe, just didn't send me over the moon. The basil is an unusual but wonderful highlight, don't skimp with it like I did!

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  • on March 19, 2007

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    This was easy to prepare ahead of time and a great base to change up...next time I'll try mushrooms and less butter.

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