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Potato and Basil Frittata

  • Preparation Time20 mins
  • Cooking Time60 mins
  • Serves8
  • DifficultyMedium
110g unsalted butter, divided
4 potatoes, peeled and 1cm diced
8 extra-large eggs
425g ricotta cheese
335g Gruyere cheese, grated
1/2 tsp salt
1/2 tsp freshly ground black pepper
Large handful chopped fresh basil leaves
45g plain flour
3/4 tsp baking powder
1) Heat the oven to 180C/Gas mark 4. Melt 45g of the butter in a 25cm ovenproof omelette pan over a medium-low heat. Add the potatoes and fry until cooked through, turning often, about 10 to 15 minutes. Melt the remaining 65g of butter in a small dish in the microwave.

2) Meanwhile, whisk the eggs, then stir in the ricotta, Gruyere, melted butter, salt, pepper and basil. Sprinkle on the flour and baking powder and stir into the egg mixture.

3) Pour the egg mixture over the potatoes and place the pan in the centre of the oven. Bake the frittata until it is browned and puffed, 50 minutes to 1 hour. It will be rounded and firm in the middle and a knife inserted in the frittata should come out clean. Serve hot.

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