Potato Basil Frittata Recipes

POTATO BASIL FRITTATA SQUARES

Steps:

• Preheat the oven to 350 degrees F. Butter and flour a 12-by-18-by-1 1/2-inch half sheet pan.
• Melt 4 tablespoons of the butter in a 12-inch saute pan over medium-low heat. Add the potatoes and fry them until cooked through, turning often, 10 to 15 minutes. Melt the remaining 8 tablespoons of butter in a small saute pan and set aside.
• Meanwhile, whisk the eggs in a large bowl, 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.
• Distribute the potatoes over the bottom of the sheet pan. Pour the egg mixture over the potatoes and spread evenly. Bake the frittata until it is browned and puffed, 30 to 35 minutes. Allow the frittata to cool and cut into 20 single-serving squares.

POTATO FRITTATA

Steps:

• Pat dry the potatoes and onions.
• In a large, nonstick skillet set over moderate heat, heat 2 tablespoons of the oil until hot. Add the potatoes and salt and pepper and cook, stirring, for 1 minute. Add the onion and cook, stirring occasionally, until golden brown and just tender. Transfer to a plate.
• In a bowl, combine the eggs, Locatelli-Romano, and salt and pepper. Add the vegetable mixture and gently stir to combine.
• Add 1 to 2 tablespoons of oil to the skillet and heat it over moderate heat until hot. Add the vegetable and egg mixture and cook it over moderately low heat until golden brown and set on the underside. Invert a plate over the skillet and flip the frittata onto the plate.
• Add another tablespoon of oil to the skillet and slide the frittata back in, uncooked side down. Cook until completely set.
• Transfer to a plate and cut into wedges. Sprinkle with parsley.

POTATO-BASIL FRITTATA

Steps:

• Preheat the oven to 350 degrees F.
• Melt 3 tablespoons of the butter in a 10-inch ovenproof omelet pan over medium-low heat. Add the potatoes and saute them for 10 to 15 minutes, until lightly browned and cooked through, turning often. Melt the remaining 5 tablespoons of butter in a small dish in the microwave.
• Meanwhile, whisk the eggs in a very large bowl, then stir in the ricotta, Gruyere, milk, melted butter, salt, pepper and basil. Combine the flour and baking powder in a small bowl and stir into the egg mixture.
• Pour the egg mixture over the potatoes and place the pan in the center of the oven. Bake the frittata for 50 to 60 minutes, until it is puffed and browned on top and a knife inserted in the middle comes out clean. Serve hot or warm.

POTATO BASIL FRITTATA (BAREFOOT CONTESSA) INA GARTEN

Steps:

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

BASIL FRITTATA

Steps:

• Heat 2 tablespoons of the butter in a skillet, and cook the onions until they are golden and soft.
• Add this mixture to the potatoes; add in the ham and mix well.
• Beat the eggs together, and then pour this mixture into the bowl with the potatoes; season with salt and pepper, add in the cheese and basil and mix well.
• Heat the remaining butter in a nonstick skillet on medium; once it is foaming, add the potato egg mixture into the pan.
• Turn the heat to low and once the eggs have set, and the only remaining moistness is in the center, place the skillet under the broiler until the top is set and golden.