- Level: Intermediate
- Yield: 8 servings
- Nutritional Analysis Per Serving (Serving Size: 1 of 8 servings): Calories 539 | Total Fat 36 g | Saturated Fat 20 g | Carbohydrates 27 g | Dietary Fiber 2 g | Sugar 1 g | Protein 27 g | Cholesterol 312 mg | Sodium 602 mg
- Total: 1 hr 20 min
- Prep: 20 min
- Cook: 1 hr
- 8 tablespoons (1 stick) unsalted butter, divided
- 2 cups peeled and 1/2-inch diced boiling potatoes (4 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 flour
- 3/4 teaspoon baking powder
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- Preheat the oven to 350 degrees F.
- In a 10-inch ovenproof omelet pan, melt 3 tablespoons of butter over medium-low heat. Add the diced potatoes and cook until tender, turning occasionally, for about 10 to 15 minutes. Melt the remaining 5 tablespoons of butter in a small dish using the microwave.
- While the potatoes are cooking, whisk the eggs in a large bowl. Stir in the ricotta, Gruyere, melted butter, salt, pepper, and basil. Add the flour and baking powder, mixing until well combined.
- Pour the egg mixture over the cooked potatoes in the pan. Place the pan in the center of the oven and bake until the frittata is golden and puffed, about 50 minutes to 1 hour. The center should be firm and a knife inserted into the middle should come out clean. Serve warm.
Reprinted from Barefoot Contessa Family Style, Copyright 2002 by Ina Garten, Clarkson Potter/Publisher. All rights reserved.
