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Potato Basil Frittata Barefoot

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Ingredients

Adjust Servings:
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 7.5 oz of each kind, ricotta & cottage cheese) or 15 ounces 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 3/4 cup chopped fresh dill or 3/4 cup chopped flat leaf parsley
1/3 cup flour
3/4 teaspoon baking powder

Nutritional information

508.4
Calories
344 g
Calories From Fat
38.3 g
Total Fat
21.8 g
Saturated Fat
350.9 mg
Cholesterol
417.8 mg
Sodium
13.2 g
Carbs
1.2 g
Dietary Fiber
1.1 g
Sugars
27.7 g
Protein
215g
Serving Size

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Potato Basil Frittata Barefoot

Features:
    Cuisine:

    Ounce measurements given for splitting gruyere cheese seem off. 3/4 lb weight is 12 oz. Splitting that would be 6 oz. of each cheese.

    • 100 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    Potato Basil Frittata (Barefoot Contessa) Ina Garten, Inspired by Anna Pump Ina Garten made this the other afternoon and she had me drooling When we made it, we made it w/out basil (personal preference) and subbed with parsley It was wonderful! Update – 06/28/09: Have been meaning to add this for quite some time – since I am not a basil lover I have been experimenting because I felt it needed something too! I added 5 oz of cottage cheese and 12 oz of ricotta, & added crushed red pepper flakes, to taste and it made it very good indeed! I imagine when you use the fresh basil with its wonderful aroma & taste – you may not need to make this slight change Also, tried using less yolks & increased the amount of whites but that was for a certain somebody & have only done it once! 😉 I don’t like taking a recipe apart but I still maintain that a lot of these changes we are forced to make – circumstances are different for everyone I have also made this with Sharp Cheddar – delicious!, Ounce measurements given for splitting gruyere cheese seem off 3/4 lb weight is 12 oz Splitting that would be 6 oz of each cheese , You’re a life saver I’m a non cook who made this for my wife on Mother’s Day Came out excellent Thank you!


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    Steps

    1
    Done

    Heat Oven to 350f.

    2
    Done

    Melt 3 Tablespoons Butter in a 10" Ovenproof Omelet Pan Over Medium-Low Heat.

    3
    Done

    Add the Potatoes and Fry Them Until Cooked Through, Turning Often, About 10-15 Minutes.

    4
    Done

    Melt the Remaining 5 Tablespoons of Butter in a Small Dish in the Microwave.

    5
    Done

    Meanwhile, Whisk the Eggs, Then Stir in the Ricotta, Guyere, Melted Butter, Salt, Pepper and Basil.

    6
    Done

    Sprinkle on the Flour and Baking Powder and Stir Into the Egg Mixture.

    7
    Done

    Pour the Egg Mixture Over the Potatoes and Place the Pan in the Center of Oven.

    8
    Done

    Bake the Frittata Until It Is Browned and Puffed, 50-60 Minutes.

    9
    Done

    It Will Be Rounded and Firm in the Middle and Knife Inserted in the Center Should Come Out Clean.

    10
    Done

    Serve Hot.

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    Vada Rios

    Culinary alchemist blending unexpected ingredients to create unique and flavorful dishes.

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