Potato Basil Frittata

Frittata is a favorite of mine! I especially like to make for company, because it is easy to prepare, you can use ingredients you have on hand, and visit with your guests while it is working in the oven.

The combination of potatoes, basil and eggs is really delicious — but you could use leftover asparagus, diced red peppers, mushrooms, diced meats or any other ingredients you may have in the refrigerator. You may also use different cheeses, depending on what you like or have on hand.

Here is what I used to make this one:


  • 8 tablespoons (1 stick) unsalted butter, divided
  • 2-1/2 cups of 1/2-inch diced potatoes
  • 8 extra-large eggs
  • 15 ounces ricotta cheese
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3/4 cup roughly chopped fresh basil leaves (about 20 leaves)
  • 3/4 pound Gruyere (or sharp cheddar) cheese, grated
  • 1/2 cup grated parmesan cheese
  • 1/3 cup flour
  • 3/4 teaspoon baking powder


Preheat the oven to 350 degrees. Generously butter and flour a 9×13 baking dish.

Melt 3 tablespoons of butter in a skillet over medium-low heat. Add the potatoes and fry them until cooked through, turning often, about 10 to 15 minutes. Melt the remaining 5 tablespoons of butter in a small dish in the microwave.

Meanwhile, whisk the eggs (I use a blender), then add the ricotta, melted butter, salt, pepper, flour and baking powder.

When the potatoes are tender, transfer them (along with any melted butter from the skillet) into the prepared 9×13 pan, forming an even single layer in the bottom of the baking dish. Sprinkle the basil over the potatoes and then the grated cheddar cheese. Pour the egg mixture over the potato mixture and sprinkle the top with parmesan cheese.

Ready to go in the oven

Place the dish in the center of the oven and bake the frittata until it is browned and puffed, 40 to 50 minutes. It should be firm in the middle and a knife inserted in the frittata should come out clean. Allow it to rest for about 5 minutes, and serve hot.

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