Sunday favorites with Mary Ann and Cindy include Father’s Day for breakfast/brunch on the porch. Ina Garten’s potato basil frittata recipe is a wonderful brunch or lunch dish with delicious flavor.

A good frittata is one of those comfort foods. In addition, it is about as versatile as it gets—perfect for any meal at any time of day. Whether you’re enjoying a leisurely weekend brunch or a quick weeknight dinner, a frittata just works. This potato basil frittata combines crispy yet tender potatoes, fresh basil, and creamy eggs to create a savory and completely satisfying dish. And it’s easy to make.

Ina’s recipes are always perfect, so I hesitate to even mention how we changed the way we prepared the potatoes. My sister made this recipe recently when we were together and it was so good. I decided to prepare the potatoes the way she did. More on that in the directions! Either way, it’s so good! And the leftovers are just as yummy!

The ingredients

Unsalted butter
Small yellow or Yukon Gold potatoes
Extra-large eggs
Ricotta cheese
Gruyère cheese (or good Swiss cheese) grated
Salt
Black pepper
Chopped fresh basil leaves
Flour
Baking powder

Directions for making potato basil frittata

Eggs, ricotta, and Gruyere cheese have been mixed for Ina Garten's potato basil frittata.

Flour, baking soda, salt, pepper, and basil are mixed into the batter of a potato basil frittata.

Place the Yukon gold potatoes in a large pot filled with cold water, bring them to a boil, and cook until fork tender. Drain the potatoes and let them cool.
Slice the potatoes into 1/8″ rounds and set aside.
Preheat the oven to 350º.
Add three tablespoons of the butter to a non-stick skillet over medium-high heat and melt. Once the butter is hot, add the potatoes in a single layer and cook until the bottom side is crispy and golden brown. Turn the potatoes over and cook until that side is crispy and golden brown. Remove the potatoes to a paper towel-line plate and let cool. Work in batches until the potatoes are all cooked. Melt the remaining five tablespoons of butter in a small bowl or glass measuring cup in the microwave. Set aside to use in the egg mixture.
Now, whisk the eggs until combined. With a rubber spatula, stir in the ricotta cheese until combined. Stir in the gruyere cheese. Add the salt, pepper, melted butter, and chopped fresh basil. Last, mix in the flour and baking powder and stir to combine.
Line the bottom of a square baking pan with the potato slices. Pour the egg mixture over the top of the potatoes, place the pan in the center of the oven, and bake for 50 minutes to 1 hour. You’ll know the frittata is done when a knife is inserted in the center of the frittata and comes out clean. If the edges begin to get too brown, cover the edges with strips of aluminum foil.
Serve immediately while it’s hot.

What is the difference between a frittata and an omelet?

While a frittata is similar to an omelet, the way it’s cooked is what makes it different. Frittatas are usually thicker. Unlike an omelet, a frittata starts on the stove and then bakes in the oven to finish. Also, the ingredients of a frittata are mixed in with the eggs before cooking.

Variations for Frittatas

What we enjoy about frittatas is all the variations you can make. Ina Garten has a delicious roasted vegetable frittata that we’ve made quite often. In that recipe, she skips the flour and baking powder and adds one cup of half-and-half cream, so it’s a little bit lighter dish that is great for a summer brunch or casual dinner. She uses zucchini, bell peppers, and red onions but you can substitute your favorite vegetables seasonally — mushrooms, green beans, spinach, etc.