Description
Ina Garten’s potato basil frittata brings Mediterranean flair to breakfast tables with fresh herbs and creamy eggs. Hearty ingredients blend seamlessly, offering a delicious morning meal you’ll savor to the last bite.
Ingredients
Scale
- 8 extra-large eggs
- 425 g (15 oz) ricotta cheese
- 340 g (12 oz) Gruyère cheese, grated
- 480 g (17 oz) peeled and ½-inch-diced boiling potatoes (about 4 medium potatoes)
- ¾ cup chopped fresh basil leaves
- 113 g (4 oz) unsalted butter, divided
- 40 g (⅓ cup) all-purpose flour
- ½ tsp kosher salt
- ½ tsp freshly ground black pepper
Instructions
- Preparation: Preheat oven to 180°C (350°F) with rack centered. Select a 25-centimeter oven-proof skillet.
- Potato Foundation: Melt butter in skillet over medium-low heat. Sauté diced potatoes until tender and golden, stirring consistently to prevent burning, approximately 10-15 minutes.
- Egg Integration: Whisk eggs in a large bowl, blending ricotta, Gruyère, melted butter, salt, black pepper, and basil until smooth. Gently fold in flour and baking powder, ensuring uniform mixture without dry ingredient clusters.
- Assembly: Distribute cooked potatoes evenly across skillet bottom. Pour egg mixture over potatoes, guaranteeing complete and uniform coverage.
- Baking Performance: Transfer skillet to preheated oven. Bake 50-60 minutes until surface turns golden-brown, significantly puffs, and center becomes firm. Validate doneness by inserting a knife near center – it should emerge clean.
- Serving Technique: Remove from oven and rest 3-5 minutes to stabilize structure. Slice into wedges and serve immediately while warm, showcasing the frittata’s delicate texture and aromatic herb infusion.
Notes
- Potato Perfection: Sauté potatoes slowly over medium-low heat to develop a golden, crispy exterior without burning, which enhances overall flavor and texture.
- Cheese Blend Balance: Mix ricotta for creaminess and Gruyère for depth, creating a rich, complex taste profile that elevates the basic frittata.
- Baking Precision: Watch closely during the last 10-15 minutes of baking to prevent overcooking, ensuring a light, fluffy texture with a golden-brown top.
- Resting Ritual: Allow the frittata to rest briefly after baking, which helps the eggs set completely and makes cutting and serving much easier without falling apart.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Lunch, Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 468
- Sugar: 2g
- Sodium: 337mg
- Fat: 34g
- Saturated Fat: 21g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 360mg