This easy barefoot contessa potato basil frittata is a quick, nutritious meal that’s perfect for starting your day. With creamy ricotta, melty Gruyère, and crispy potatoes, it’s a deliciously comforting dish. You can easily swap in different cheeses or herbs depending on what you have on hand!
Ingredients Needed
- 113g unsalted butter, divided
- 480g peeled and 1/2-inch-diced boiling potatoes (about 4 medium potatoes)
- 8 extra-large eggs
- 425g ricotta cheese
- 340g Gruyère cheese, grated
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup chopped fresh basil leaves
- 40g all-purpose flour
How To Make Potato Basil Frittata
- Preheat oven and prepare pan: Preheat the oven to 180°C (350°F). Melt 3 tablespoons (42g) of the butter in a 25cm oven-proof omelet pan over medium-low heat.
- Cook potatoes: Add the diced potatoes and fry them until cooked through, turning often, for 10-15 minutes.
- Melt remaining butter: Melt the remaining 5 tablespoons (70g) of butter in a small dish in the microwave.
- Prepare egg mixture: In a large bowl, whisk the eggs. Stir in the ricotta cheese, grated Gruyère, melted butter, salt, pepper, and basil.
- Add dry ingredients: Sprinkle the flour and baking powder over the egg mixture, then stir until fully combined.
- Assemble casserole: Pour the egg mixture over the cooked potatoes in the pan, ensuring it’s evenly distributed.
- Bake: Place the pan in the centre of the oven and bake for 50-60 minutes, until browned, puffed, and set in the centre. A knife inserted in the middle should come out clean.
- Serve: Remove from the oven and let cool for a few minutes before serving hot.
Recipe Tips
- Choose the right potatoes: For crispy edges and soft centers, use waxy potatoes like new potatoes or Yukon Gold. These hold their shape better when cooked.
- Grate the cheese finely: Grating the Gruyère ensures it melts smoothly into the egg mixture, creating a creamy texture.
- Don’t overcook the potatoes: Be careful not to over-fry the potatoes. They should be golden brown but not mushy before adding the egg mixture.
- Use fresh basil for more flavour: Fresh basil gives the dish a fragrant, vibrant kick, but dried basil can also be used in a pinch.
- Let it rest before serving: After baking, let the casserole cool for a few minutes to allow it to set, making it easier to slice.
How To Store & Reheat Leftovers
- Refrigerate: Store leftover potato basil frittata in an airtight container in the fridge for up to 3 days.
- Freeze: You can freeze leftover potato basil frittata for up to 3 months. After freezing, thaw it overnight in the fridge before reheating.
- Reheating: Reheat leftover potato basil frittata in the oven at 350°F for about 15 minutes or until heated through.
Nutrition Facts
Serving Size: 1 serving (out of 6-8 servings)
- Calories: 450
- Total Fat: 30g
- Saturated Fat: 15g
- Cholesterol: 300mg
- Sodium: 650mg
- Potassium: 500mg
- Total Carbohydrate: 30g
- Dietary Fiber: 3g
- Sugars: 3g
- Protein: 25g
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Barefoot Contessa Potato Basil Frittata
Description
This easy barefoot contessa potato basil frittata is a quick, nutritious meal that’s perfect for starting your day. With creamy ricotta, melty Gruyère, and crispy potatoes, it’s a deliciously comforting dish. You can easily swap in different cheeses or herbs depending on what you have on hand!
Ingredients
Instructions
- Preheat oven and prepare pan: Preheat the oven to 180°C (350°F). Melt 3 tablespoons (42g) of the butter in a 25cm oven-proof omelet pan over medium-low heat.
- Cook potatoes: Add the diced potatoes and fry them until cooked through, turning often, for 10-15 minutes.
- Melt remaining butter: Melt the remaining 5 tablespoons (70g) of butter in a small dish in the microwave.
- Prepare egg mixture: In a large bowl, whisk the eggs. Stir in the ricotta cheese, grated Gruyère, melted butter, salt, pepper, and basil.
- Add dry ingredients: Sprinkle the flour and baking powder over the egg mixture, then stir until fully combined.
- Assemble casserole: Pour the egg mixture over the cooked potatoes in the pan, ensuring it’s evenly distributed.
- Bake: Place the pan in the centre of the oven and bake for 50-60 minutes, until browned, puffed, and set in the centre. A knife inserted in the middle should come out clean.
- Serve: Remove from the oven and let cool for a few minutes before serving hot.
Notes
- Choose the right potatoes: For crispy edges and soft centers, use waxy potatoes like new potatoes or Yukon Gold. These hold their shape better when cooked.
- Grate the cheese finely: Grating the Gruyère ensures it melts smoothly into the egg mixture, creating a creamy texture.
- Don’t overcook the potatoes: Be careful not to over-fry the potatoes. They should be golden brown but not mushy before adding the egg mixture.
- Use fresh basil for more flavour: Fresh basil gives the dish a fragrant, vibrant kick, but dried basil can also be used in a pinch.
- Let it rest before serving: After baking, let the casserole cool for a few minutes to allow it to set, making it easier to slice.
Barefoot Contessa Potato Basil Frittata