POTATO BASIL FRITTATA

We recently had some family come stay with us and I was at a loss when it came with to dinner plans.  One of the folks were vegetarian so I had to think of a dish that would please everyone.  You would think this would come easy to me since I've been a vegetarian before.  I've probably spent 3 years on and off in my life not eating meat.  So why couldn't I think of one dish?!

After falling asleep watching the Food Network on a lazy afternoon, I woke up to the dulcet sounds of The Barefoot Contessa.  I don't remember what she was even making but Ina's face jostled my memory.  I'll make her famous potato basil frittata!

This dish is a real crowd pleaser.  I've made it for brunch, lunch and dinner.  It has tender potatoes, flavorful gruyere cheese and a brightness from the fresh basil.  Served with a green salad, it is a great make ahead meal.

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  • 8 tablespoons (1 stick) unsalted butter, divided

  • 2 cups of peeled and 1/2 inch diced boiling potatoes (about 4)

  • 8 extra large eggs

  • 15 ounces of ricotta cheese

  • 3/4 pounds of gruyere cheese, grated

  • 1/2 teaspoon of kosher salt

  • 1/2 teaspoon freshly ground black pepper

  • 3/4 cup chopped fresh basil leaves

  • 1/3 cup flour

  • 3/4 teaspoon of baking powder

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Heat the oven to 350 degrees.

Melt 3 tablespoons of butter in a 10 inch ovenproof omelet pan over medium to low heat.  Add potatoes and fry them until cooked through, turning often, about 10-15 minutes.  Melt the remaining 5 tablespoons of butter in a small dish in the microwave.

STEP 1

STEP 1

STEP 2

STEP 2

This is how to chop basil without bruising it. It's called a chiffonade. Stack your leaves, roll like a cigar, and cut into thin ribbons.

TA DA!

TA DA!

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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.

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Pour the egg mixture over the potatoes and place the pan in the center of the oven.

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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.

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Served with some greens, this makes a great evening meal and the leftovers are excellent for breakfast too!