Potato Basil Frittata

By OralW

Ingredients

• 8 tablespoons (1 stick) unsalted butter -- remove 3 tablespoons
• 2 cups boiling potatioes (4 potatoes) -- peeled and 1/2" diced
• 8 each 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 leaves
• 1/3 cup flour
• 3/4 teaspoon baking powder

Details

Servings 8

Preparation

Step 1

Heat the oven to 350 degree 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