Potato Basil Frittata (Barefoot Contessa) Ina Garten

Ingredients

• 8 tablespoons unsalted butter, divided
• 2 cups peeled and 1/2-inch diced boling potatoes (about 4 potatoes)
• 8 extra-large eggs
• 15 ounces ricotta cheese or cottage cheese (or 7.5 oz of each kind, ricotta & cottage cheese)
• 3/4 lb grated gruyere cheese (to make it more cost efficient, 37.5 oz gruyere & 37.5 oz Swiss cheese)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 3/4 cup chopped fresh basil leaf or chopped fresh dill or chopped flat leaf parsley
• 1/3 cup flour
• 3/4 teaspoon baking powder

Directions

1. 1

   Heat oven to 350ºF.

2. 2

   Melt 3 tablespoons butter in a 10" ovenproof omelet pan over medium-low heat.

3. 3

   Add the potatoes and fry them until cooked through, turning often, about 10-15 minutes.

4. 4

   Melt the remaining 5 tablespoons of butter in a small dish in the microwave.

5. 5

   Meanwhile, whisk the eggs, then stir in the ricotta, Guyere, melted butter, salt, pepper and basil.

6. 6

   Sprinkle on the flour and baking powder and stir into the egg mixture.

7. 7

   Pour the egg mixture over the potatoes and place the pan in the center of oven.

8. 8

   Bake the frittata until it is browned and puffed, 50-60 minutes.

9. 9

   It will be rounded and firm in the middle and knife inserted in the center should come out clean.

10. 10

    Serve hot.