POTATO BASIL FRITTATA SQUARES

Potato Basil Frittata Squares image

Provided by Ina Garten

Time 1h10m

Yield 20 servings

Number Of Ingredients 10

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12 tablespoons unsalted butter, divided
3 cups peeled and 1/2-inch-diced boiling potatoes (4 potatoes)
12 extra-large eggs
22 ounces ricotta cheese
1 pound 2 ounces Gruyere cheese, grated
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/4 cups chopped fresh basil leaves
1/2 cup all-purpose flour
1 teaspoon baking powder

Steps:

Preheat the oven to 350 degrees F. Butter and flour a 12-by-18-by-1 1/2-inch half sheet pan.
Melt 4 tablespoons of the butter in a 12-inch saute pan over medium-low heat. Add the potatoes and fry them until cooked through, turning often, 10 to 15 minutes. Melt the remaining 8 tablespoons of butter in a small saute pan and set aside.
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.
Distribute the potatoes over the bottom of the sheet pan. Pour the egg mixture over the potatoes and spread evenly. Bake the frittata until it is browned and puffed, 30 to 35 minutes. Allow the frittata to cool and cut into 20 single-serving squares.