Potato-Basil Frittata

A frittata is great for a hearty breakfast or an easy winter lunch with a green salad, and the variations are endless. Frittatas are so much easier than making individual omelets because you can prepare the egg mixture a few hours ahead of time. Before guests arrive, all you have to do is saute the potatoes, then pour on the eggs and bake. A great lunch for everyone and no stress for the hostess!
  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 15 min
  • Cook: 1 hr
  • Yield: 8 servings
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8 tablespoons (1 stick) unsalted butter, divided

2 cups peeled and 1/2-inch diced Yukon Gold potatoes (1 pound)

8 extra-large eggs

15 ounces fresh ricotta cheese

3/4 pound Gruyere cheese, grated

1/3 cup whole milk

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1 cup chopped fresh basil leaves

1/3 cup all-purpose flour

3/4 teaspoon baking powder


  1. Preheat the oven to 350 degrees F.
  2. Melt 3 tablespoons of the butter in a 10-inch ovenproof omelet pan over medium-low heat. Add the potatoes and saute them for 10 to 15 minutes, until lightly browned and cooked through, turning often. Melt the remaining 5 tablespoons of butter in a small dish in the microwave.
  3. Meanwhile, whisk the eggs in a very large bowl, then stir in the ricotta, Gruyere, milk, melted butter, salt, pepper and basil. Combine the flour and baking powder in a small bowl and stir into the egg mixture.
  4. Pour the egg mixture over the potatoes and place the pan in the center of the oven. Bake the frittata for 50 to 60 minutes, until it is puffed and browned on top and a knife inserted in the middle comes out clean. Serve hot or warm.
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