Friday, January 25, 2008
Potato Basil Frittata YUM!
My friend Rhonda gave me the recipe for this great frittata:
8 tablespoons unsalted butter, divided
2 cups peeled and 1/2 inch-diced boiling potatoes
8 extra large eggs
15 ounces ricotta cheese
3/4 pound Gruyere cheese, grated
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup chopped fresh basil leaves
1/3 cup all purpose flour
3/4 teaspoon baking powder
Preheat oven to 350 degrees.
Melt 3 tablespoons of the butter in a 10 inch oven-proof omelet pan (I used cast-iron skillet) over medium low heat. Add the potatoes and fry them until cooked through, turning often, 10 to 15 minutes. Melt the remaining 5 tablespoons of butter in a small dish in the microwave. 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. Pour the egg mixture over the potatoes and place the pan in the center of oven. Bake the frittata until it is browned and puffed, 50 minutes to an hour.