Frittata with potatoes and basil

Votes: 2

Time: 1 hour 20 min.
Complexity: easily
Servings: 8

A potato frittata is a simple and filling dish for a late Sunday breakfast, or brunch. Ina Garten enjoys spending all morning preparing breakfast, and even though the dish isn't ready until late afternoon, she still enjoys a real breakfast. Add your favorite ingredients to this casserole and enjoy a dish that's known in America as hearty comfort food. Besides potatoes, this frittata also features generous amounts of ricotta, Gruyere, and fragrant basil. The frittata is tender and creamy, and the aroma is indescribable. Top the frittata with cooked potatoes, either boiled or baked, to ensure they cook through. Leftover potatoes from last night's dinner are perfect. Serve the frittata hot and enjoy its flavor and texture. If making it for dinner, simply top the omelet with salad greens in a vinaigrette.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

8 large eggs
110g unsalted butter, divided
2 cups boiled potatoes, peeled and cut into 1 cm cubes (4 tubers)
420 g ricotta
350 g Gruyere, grated
0.5 tsp coarse salt
0.5 tsp freshly ground black pepper
3/4 cup chopped fresh basil leaves
1/3 cup flour
3/4 tsp baking powder

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: eggs, potato, ricotta cheese, Gruyere cheese, black pepper, basil

Cooking the dish according to the recipe:

Preheat oven to 175°C.
In a 10-inch ovenproof omelet skillet, melt 3 tablespoons of butter over medium-low heat. Add the potatoes and cook, stirring frequently, until tender, about 10-15 minutes. Melt the remaining 5 tablespoons of butter in a small bowl in the microwave.

Meanwhile, beat the eggs, then add the ricotta, Gruyere, melted butter, salt, black pepper, and basil. Sprinkle with flour and baking powder and fold into the egg mixture.
Pour the egg mixture over the potatoes and place the pan on the middle rack of the oven. Bake the frittata until golden brown and puffed, 50 minutes to 1 hour. It will be plump and firm in the center, and a knife inserted into the frittata should come out clean. Serve hot.

Categories: