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Categories:
unsalted butter boiling potatoes eggs Ricotta cheese Gruyere cheese kosher salt freshly ground black pepper fresh basil all-purpose baking powder
Viewed: 30 - Published at: 9 years agoIngredients
- 12 tablespoons unsalted butter, divided
- 3 cups peeled and 1/2-inch-diced boiling potatoes (4 potatoes)
- 12 extra-large eggs
- 22 ounces ricotta cheese
- 1 pound 2 ounces Gruyere cheese, grated
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 1/4 cups chopped fresh basil leaves
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
Method
- 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.
