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Potato Basil Frittata (Barefoot Contessa) Ina Garten

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“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!”
1hr 20mins

Ingredients Nutrition


  1. Heat oven to 350ºF.
  2. Melt 3 tablespoons butter in a 10" ovenproof omelet pan over medium-low heat.
  3. Add the potatoes and fry them until cooked through, turning often, about 10-15 minutes.
  4. Melt the remaining 5 tablespoons of butter in a small dish in the microwave.
  5. Meanwhile, whisk the eggs, then stir in the ricotta, Guyere, melted butter, salt, pepper and basil.
  6. Sprinkle on the flour and baking powder and stir into the egg mixture.
  7. Pour the egg mixture over the potatoes and place the pan in the center of oven.
  8. Bake the frittata until it is browned and puffed, 50-60 minutes.
  9. It will be rounded and firm in the middle and knife inserted in the center should come out clean.
  10. Serve hot.

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