Potato Basil Frittata
Delicious and easy!
Ingredients
- 8 tablespoons (1 sticunsalted butter divided
- 2 cups peeled and 1/2-inch diced boiling potatoes 4 potatoes
- 8 extra-large eggs
- 15 ounces ricotta cheese
- 3/4 pound Gruyere cheese grated
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup chopped fresh basil leaves
- 1/3 cup flour
- 3/4 teaspoon baking powder
Instructions
- Heat the oven to 350 degrees F.
- Melt 3 tablespoons of butter in a 10-inch ovenproof omelet pan over medium-low heat. Add the potatoes and fry them until cooked through, turning often, about 10 to 15 minutes. Melt the remaining 5 tablespoons of butter in a small dish in the microwave.
- Meanwhile, whisk the eggs, then stir in the ricotta, Gruyere, melted butter, salt, pepper, and basil. Sprinkle on the flour and baking powder and stir into the egg mixture.
- Pour the egg mixture over the potatoes and place the pan in the center of the oven. Bake the frittata until it is browned and puffed, 50 minutes to 1 hour. It will be rounded and firm in the middle and a knife inserted in the frittata should come out clean. Serve hot.
Notes
Makes 8 servings
Prep Time: 20 minutes
Cook Time: 1 hour
Difficulty: Medium
Prep Time: 20 minutes
Cook Time: 1 hour
Difficulty: Medium
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