8 tablespoons (1 stick) unsalted butter, divided
2 cups peeled and 1⁄2-inch diced boiling potatoes (~4 potatoes)
8 extra-large eggs or 9 large eggs
15 oz. ricotta cheese
3⁄4 lb. 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
Heat the oven to 350 degrees.
Melt 3 tablespoons of the butter in a 10-inch ovenproof omelet pan over medium-low
heat. Add the potatoes and fry until cooked through, turning often, about 10 to 15
minutes. Melt the remaining 5 tablespoons of butter in a small dish in a 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
Pour the egg mixture over the potatoes and place the pan in the center of the oven.
Bake the frittata until it is browned and puffed, 50 minutes to 1 hour. It will be rounded
and firm in the middle and a knife inserted in the frittata should come out clean. Serve
Pairs well with Iron Hub Rosé.
Serves 6 – 8
Courtesy of Food Network.