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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 31-40 of 42

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  • on February 04, 2007

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    I've made this dish many times and has never failed to impress. Can be eaten anytime of day and it makes a lot! Not only is it perfect in the morning, have it for dinner with a salad.

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  • on January 14, 2007

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    I have never made a fritatta before, but I found Ina's simple, absolutely gorgeous to look at and very tasty. I think this a perfect brunch food when you have people coming over because after you put it together it sits in the oven for 50 minutes. This gives you time to do other things! As rich as the ingredients are, it definitely didn't taste heavy or greasy.

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  • on December 11, 2006

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    This was a great recipe for brunch. It was very easy. I used half the amount of cheese and it was still quite good. I didn't use a skillet- instead a baking pan. Definately will bake this often when I have guests!

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  • on November 06, 2006

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    I made this for brunch last sunday. They loved it ! Since my family all has different tastes, I made the base and took small amounts and added differnt fillings - bacon,onions potatoes and basil combos but put them in muffin cups - used the large sized muffin tin and everyone had their very own frittata! it was a big hit. Will def make this again!cooked the potatoes in small batches.
    Jen Marlborough

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  • on October 29, 2006

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    I served this for a brunch recently, everybody raved. There was nothing left. It was also a very simple dish to make. I used a large cast iron pan, and instead of peeled boiling potatoes, I used unpeeled red potatoes. You can find them in most grocery stores in the produce department already cut up for you. A great shortcut when you are entertaining and need ingredients fast.

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  • on October 10, 2006

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    I've made this twice for entertaining guests for brunch and it was a hit both times. The presentation is as wonderful as the taste.

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  • on April 01, 2006

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    very easy to make. Looks beautiful when done. Can be cooked in individual pieces. Not real healthy or it would be a five star

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  • on March 29, 2006

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    This has become a staple in my kitchen. It is so delicious! I've had great success making it in a 13x9 pyrex pan too. This way makes it easier to serve in smaller squares if you have a big buffet. I've started using this recipe as a base for other fritatta flavors as well. Ina, what would we do without you?

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  • on March 28, 2006

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    This was fabulous my husband loved it and he's Italian! Ina, all of your recipes are wonderful! Keep up the great work.
    Thanks.

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  • on May 25, 2005

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    This simple recipe is REALLY excellent! My husband cannot stop talking about the combo. Guess I under estimated how good this really would be!!
    Will leave out flour next time.

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