Ina Garten’s Potato Basil Frittata Recipe
Ina Garten’s potato basil frittata recipe is a wonderful dish for brunch/lunch and has the most delicious flavor.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 80 minutes
- Yield: 6 to 8 1x
Ingredients
Scale
- 8 tablespoons unsalted butter
- 6 to 8 small yellow or Yukon Gold potatoes
- 8 extra-large eggs
- 15 ounces ricotta cheese
- 3/4 pounds Gruyère cheese, grated
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3/4 cup chopped fresh basil leaves
- 1/3 cup flour
- 3/4 teaspoons baking powder
Instructions
- Placd 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 350 degrees.
- Add 3 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 overs 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 5 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 and 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.
Notes
Ina Garten’s recipe dices the potatoes and then fries them in the skillet with butter. We boiled the potatoes first, cut them in 1/8″ slices and then fried them until crispy golden brown. Either way works just fine.