Potato-Basil Frittata Recipe

Name: Potato-Basil Frittata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 tablespoons (1 stick) unsalted butter, divided; 2 cups peeled and 1/2-inch diced Yukon Gold potatoes (1 pound); 8 extra-large eggs; 15 ounces fresh ricotta cheese; 3/4 pound Gruyere cheese, grated; 1/3 cup whole milk; 1 teaspoon kosher salt; 1 teaspoon freshly ground black pepper; 1 cup chopped fresh basil leaves; 1/3 cup all-purpose flour; 3/4 teaspoon baking powder

Servings: persons

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

1
Preheat the oven to 350 degrees F.
2
Melt 3 tablespoons of the butter in a 10-inch ovenproof omelet pan over medium-low heat.
3
Add the potatoes and saute them for 10 to 15 minutes, until lightly browned and cooked through, turning often.
4
Melt the remaining 5 tablespoons of butter in a small dish in the microwave.
5
Meanwhile, whisk the eggs in a very large bowl, then stir in the ricotta, Gruyere, milk, melted butter, salt, pepper and basil.
6
Combine the flour and baking powder in a small bowl and stir into the egg mixture.
7
Pour the egg mixture over the potatoes and place the pan in the center of the oven.
8
Bake the frittata for 50 to 60 minutes, until it is puffed and browned on top and a knife inserted in the middle comes out clean.
9
Serve hot or warm.
10
Photograph by Johnny Miller

1169

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 tablespoons (1 stick) unsalted butter, divided, 2 cups peeled and 1/2-inch diced Yukon Gold potatoes (1 pound), 8 extra-large eggs, 15 ounces fresh ricotta cheese, and more.

Yes, Potato-Basil Frittata falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Potato-Basil Frittata

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