POTATO BASIL FRITTATA

POTATO BASIL FRITTATA image

Categories Brunch

Yield 8 people

Number Of Ingredients 10

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8 TBSP 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 Gruyere cheese, grated
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
3/4 cup chopped fresh basil leaves
1/3 cup all-purpose flour
3/4 tsp baking powder

Steps:

Preheat the oven to 350 degrees. Melt 3 TBSP 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 TBSP of butter in a small dish in the microwave. Meanwhile, whisk the eggs in a large bowl, 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 brown 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.