Description
Ina Garten’s potato basil frittata brings Italian-inspired comfort to breakfast tables with fresh herbs and creamy potatoes. Delightful layers of flavor combine carefully selected ingredients, creating a memorable morning meal that satisfies with elegant simplicity.
Ingredients
Scale
Main Ingredients:
- 8 extra-large eggs
- 425g (15 ounces) ricotta cheese
- 340g (12 ounces) Gruyère cheese, grated
- 480g (17 ounces) peeled and ½-inch-diced boiling potatoes (about 4 medium potatoes)
Cheese and Herbs:
- ¾ cup chopped fresh basil leaves
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Binding and Fat Ingredients:
- 113g (4 ounces) unsalted butter, divided
- 40g (⅓ cup) all-purpose flour
Instructions
- Prepare the cooking environment by heating the oven to 180°C (350°F) and positioning the rack in the center. Select a 25-centimeter (10-inch) oven-proof skillet or pan.
- Initiate the potato cooking process by melting of butter in the skillet over medium-low heat. Add diced potatoes and sauté, stirring frequently to ensure even cooking and prevent burning, for approximately 10-15 minutes until they become tender and lightly golden.
- Meanwhile, melt the remaining of butter using a microwave-safe dish, setting it aside for the egg mixture preparation.
- Create the egg base by whisking eggs in a spacious mixing bowl until smooth and well-combined. Incorporate ricotta cheese, grated Gruyère, melted butter, salt, freshly ground black pepper, and chopped basil, stirring thoroughly to distribute ingredients evenly.
- Gradually sprinkle flour and baking powder over the egg mixture, gently folding until no dry ingredient pockets remain and the mixture achieves a uniform consistency.
- Transfer the cooked potatoes to an even layer across the bottom of the skillet, then carefully pour the egg mixture over them, ensuring complete and uniform coverage.
- Slide the skillet into the preheated oven and bake for 50-60 minutes. Monitor the surface, looking for a golden-brown color, significant puffing, and a firm center. Test doneness by inserting a knife near the center – it should emerge clean without any raw egg residue.
- Once baked, remove from the oven and allow the frittata to rest for 3-5 minutes, which helps the structure settle and makes serving easier. Cut into wedges and serve immediately while still warm.
Notes
- Potato Selection Matters: Grab waxy varieties like Yukon Gold or new potatoes for guaranteed crispy edges and tender interiors that hold their shape during cooking.
- Cheese Grating Technique: Finely shred Gruyère to guarantee silky smooth melting that transforms the entire egg mixture into a luxurious creamy texture.
- Precise Potato Cooking: Watch carefully while frying potatoes, aiming for a perfect golden-brown color without turning them mushy or burnt.
- Basil Flavor Boost: Snip fresh basil leaves for an aromatic punch that elevates the entire dish, with dried herbs serving as a convenient backup option.
- Resting Is Essential: Allow the casserole a brief cooling period after baking, which helps ingredients settle and creates cleaner, more elegant slices when serving.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Lunch, Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 450
- Sugar: 3g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 15g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 300mg