POTATO BASIL FRITTATA (BAREFOOT CONTESSA) INA GARTEN
Inspired by Anna Pump. Ina Garten made this the other afternoon and she had me drooling. When we made it, we made it w/out basil (personal preference) and subbed with parsley. It was wonderful! Update - 06/28/09: Have been meaning to add this for quite some time - since I am not a basil lover I have been experimenting because I felt it needed something too! I added 5 oz of cottage cheese and 12 oz of ricotta, & added crushed red pepper flakes, to taste and it made it very good indeed! I imagine when you use the fresh basil with its wonderful aroma & taste - you may not need to make this slight change. Also, tried using less yolks & increased the amount of whites but that was for a certain somebody & have only done it once! ;) I don't like taking a recipe apart but I still maintain that a lot of these changes we are forced to make - circumstances are different for everyone. I have also made this with Sharp Cheddar - delicious!
Provided by Manami
Categories Breakfast
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350ºF.
- Melt 3 tablespoons butter in a 10" ovenproof omelet pan over medium-low heat.
- Add the 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.
- Meanwhile, whisk the eggs, then stir in the ricotta, Guyere, 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 oven.
- Bake the frittata until it is browned and puffed, 50-60 minutes.
- It will be rounded and firm in the middle and knife inserted in the center should come out clean.
- Serve hot.
Nutrition Facts : Calories 508.4, Fat 38.3, SaturatedFat 21.8, Cholesterol 350.9, Sodium 417.8, Carbohydrate 13.2, Fiber 1.2, Sugar 1.1, Protein 27.7
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