Potato Basil Frittata Squares

pat f.

This came out well. I mostly made the recipe as written but made some changes, one unintentionally. <br /><br />I used a total of 1 stick of butter for this instead of a stick and a half. I used the butter paper and a sliver of the stick to grease the pan, a couple tablespoons to fry the potatoes, and melted the rest to go in with the eggs. everything still came out moist even with the butter scaled back.<br /><br />I used some emmenthal cheese to round out the gruyere because of how expensive the gruyere was, and I eyeballed the amount of ricotta from a 28 oz. container. I used 4 medium to large yellow potatoes, diced, and they mostly covered the bottom of the sheet pan. I didn’t measure to see how close to 3 cups it was.<br /><br />Because I didn't look back at the recipe before prepping the basil, I used 1 1/4 cups, somewhat packed, before chopping. Looking back at the recipe, it says 1 1/4 cups chopped basil, meaning I should have chopped the basil first and then measured it out. So, I used too much, but I don't know how much too much because I didn't measure it again. User error on that. It didn't look out of balance in the mixture but the basil flavor came through pretty strong. Since the ingredient is named in the title of the recipe, I'd expect it to be prominent, but I think I made it a little too prominent.<br /><br />I didn't have too much trouble with this sticking, which was a concern I had in advance. I left it in for 45 or so minutes until the top was nicely browned; at the shorter time, it looked very pale and unfinished. I turned the pan near the end of the cooking time to get the browning more even as well. <br /><br />All of my half sheet pans are only 1 inch high, though the other dimensions matched. I was concerned about overflow so put another pan on a rack below the frittata, but there was no problem with the mixture spilling. It might have risen higher if it had higher pan sides to climb on, though.<br /><br /><br /><br /><br /><br /><br /><br />