Recipe: Potato Basil Frittata

this is a recipe for potato basil fritatta

What’s for Dinner?

Potato Basil Frittata

Cozy meal for dinner or brunch

-Julie Ryan Evans

One of my favorite resources for recipes is the Barefoot Contessa. Her cookbooks are amazing and full of delicious and extremely accurate recipes, and you can even find some of them online too. She’s never steered me wrong yet.

Here’s a great, simple frittata for a good, warm comforting meal on a cold night or a nice brunch during the holidays.

potato basil frittataIngedients:

8 tablespoons (1 stick) unsalted 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 Gruyère cheese, grated
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup chopped fresh basil leaves
1/3 cup all-purpose flour
3/4 teaspoon baking powder


1.Preheat the oven to 350 degrees.

2. Melt 3 tablespoons of the butter in a 10-inch oven-proof omelet pan over medium-low heat. Add the 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.

3. Meanwhile, whisk the eggs in a large bowl, then stir in the ricotta, Gruyère, 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 an hour. It will be rounded and firm in the middle and a knife inserted in the frittata should come out clean. Serve hot.

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