Potato Basil Frittata

Name: Potato Basil Frittata
Ingredients: 8 tablespoons unsalted butter divided; 2 cups boiling potatoes peeled and 1/2 inch diced, 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 pepper; 3/4 cup fresh basil chopped; 1/3 cup flour; 3/4 teaspoon baking powder

10 ingredients

4 steps

Ingredients

8 tablespoons unsalted butter divided
2 cups boiling potatoes peeled and 1/2 inch diced, 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 pepper
3/4 cup fresh basil chopped
1/3 cup flour
3/4 teaspoon baking powder

Directions

1

Heat the oven to 350 degrees F.
2

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.
3

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.
4

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.