If you don’t know, a frittata is a delicious egg-based dish with an Italian origin. It is similar to an omelet or a crustless quiche. Whether you make it with vegetables, cheeses or meats, a frittata is superbly delicious! It usually resembles a thick pancake and it can be eaten for breakfast, brunch, lunch or dinner. They are commonly served hot, but I think they are good no matter the temperature.
When I saw this recipe, I knew I had to make it because it was by Ina Garten and her frittata recipes are the best, hands down. The ingredients in the dish are surprising, as frittatas are not always made with potatoes.
To prepare this egg-based meal, you need either a round cast iron skillet or a Dutch pan that can be transferred from the stove to the oven. Though the recipe does not call for it, I transferred the potatoes into a clean skillet after frying because I wasn’t sure if the potatoes sticking to the bottom of the pan would burn in the oven.
Once this dish is done, you’ll marvel at the combination of the potatoes and cheese. The aromatic taste of basil really made this recipe unique and wonderful. Ina did not disappoint me, this dish is truly outstanding.
I made this as a side dish, however, it could easily be served as a main dish. I think it is perfect for any brunch or holiday meal. I will definitely put it on my menu for Mother’s day and so should you!
This recipe will serve 8 people who will love the fluffy egg and cheese filled goodness!
Ingredients for Potato Basil Frittata
8 tbsp. (1 stick) unsalted butter, divided
2 cups peeled and 1/2-inch-diced potatoes (4 potatoes)
8 extra-large eggs
15 ounces ricotta cheese
3/4 pound Gruyere cheese, grated
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
3/4 cup chopped fresh basil leaves
1/3 cup all-purpose flour
3/4 tsp. baking powder
Preheat the oven to 350°F.
Melt 3 tablespoons of the butter in a 10-inch ovenproof omelet pan over medium-low heat.
Add potatoes and fry them until cooked through, turning often, 10 to 15 minutes.
Melt the remaining 5 tablespoons of butter in a small dish in the microwave.
Meanwhile, whisk the eggs in a large bowl, then stir in the ricotta, Gruyere, melted butter, salt, pepper, and basil.
Sprinkle on the flour and baking powder and stir into 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 an hour.
It will be rounded and firm in the middle, a knife inserted in the middle should come out clean.
Serve hot.
It’s that simple!
