Potato Basil Frittata with Ina Garten

Ingredients

• 2 cups Potatoes (Firm round potatoes (e.g., Yukon Gold), peeled and diced)
• 2 tablespoons Unsalted Butter (Melted for sautéing the potatoes)
• 8 large Eggs (Room temperature)
• 15 ounces Ricotta Cheese (Full‑fat, one small container)
• 0.75 pound Gruyère Cheese (Shredded)
• 1/4 cup Fresh Basil Leaves (Leaves removed from stems and roughly chopped)
• 1/3 cup All-Purpose Flour (Sifted)
• 3/4 teaspoon Baking Powder (Double‑acting)

Instructions

1. Boil Potatoes

   Place the peeled, diced potatoes in a saucepan, cover with cold water, bring to a boil, and cook 10‑15 minutes until just tender.

   Time: PT15M

2. Sauté Potatoes

   Drain the potatoes, melt butter in a large oven‑proof skillet over medium heat, add the potatoes and sauté 10‑15 minutes until lightly browned.

   Time: PT15M

3. Prepare Frittata Mixture

   In a mixing bowl, whisk the 8 eggs until light, then fold in ricotta, shredded Gruyère, sifted flour, baking powder, and the chopped basil until the mixture is uniform.

   Time: PT5M

4. Combine and Bake

   Pour the egg‑cheese mixture over the sautéed potatoes in the skillet, spreading evenly. Transfer the skillet to a pre‑heated oven and bake at 350°F for 50‑60 minutes, until the frittata is puffed, set, and golden on top.

   Time: PT55M

   Temperature: 350°F

5. Rest and Serve

   Remove the skillet from the oven, let the frittata rest for 5 minutes, then slice into wedges and serve warm.

   Time: PT5M

Nutrition Facts

Calories

310

Protein

15g

Carbohydrates

7g

Fat

20g

Fiber

0.5g