3 Reviews of Potato Basil Frittata (Barefoot Contessa) Ina Garten

From: Chef #404217

On Apr 23, 2008

Love it with lots of fresh basil. I do half grueyre and swiss--the swiss is so much easier to find and less expensive.

From: MrsSPheonix

On Apr 27, 2008

Was going to post this recipe but it's already here. Saw a tape of this show and immediately wanted to taste this delicious frittata. Made almost as is: less butter and salt (not needed) and used mozzarella/cheddar mix in place of gruyere because that's what I had. This is a delicious frittata and the basil made it so fragrant, you are drooling as it cooks. The only thing I found as opposed to other frittatas, this one is not good cold, just MHO. Thanks for sharing! I would also like to add that although I thought it wasn't good cold, it does reheat nicely for lunch the next day.

From: Barely a Chef

On Jun 27, 2009

I used sour cream instead of ricotta and cheddar instead of gruyere because that's what I had in the refrig. Otherwise I followed the recipe. I really liked it but DH said something was missing. He still gave it 4 stars and made sure it was in the brunch recipe rotation. Next time I'll make it with the gruyere cheese. that's probably what is missing.