Potato Basil Frittata Recipe

This luxurious Potato Basil Frittata Recipe defies expectations, behaving more like a savory soufflé than a standard egg dish thanks to the addition of ricotta, flour, and baking powder. Loaded with tender fried potatoes and nutty Gruyere, it bakes into a spectacular, golden-puffed centerpiece that is rich, custardy, and bursting with the aroma of fresh herbs.

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Potato Basil Frittata Ingredients

The Rich Custard Base:

• 8 extra-large eggs: The foundation of the dish.
• 15 ounces ricotta cheese: Adds incredible moisture and a creamy, milky texture that prevents the eggs from becoming rubbery.
• 3/4 pound Gruyere cheese: Grated. This Swiss cheese melts beautifully and adds a sophisticated, nutty flavor.
• 8 tablespoons (1 stick) unsalted butter: Divided. Used for both frying the potatoes and enriching the egg batter.

The Structure & Flavor:

• 2 cups boiling potatoes: Peeled and 1/2-inch diced. Waxy varieties like Yukon Gold or Red potatoes hold their shape best after frying.
• 3/4 cup chopped fresh basil leaves: Provides a sweet, peppery herbal punch.
• 1/3 cup flour & 3/4 teaspoon baking powder: The secret ingredients that help the frittata rise and puff in the oven.
• Seasoning: 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.

How To Make Potato Basil Frittata

1. Prep the Oven: Preheat your oven to 350 degrees F.
2. Fry the Potatoes: Melt 3 tablespoons of the butter in a 10-inch ovenproof omelet pan (or cast iron skillet) over medium-low heat. Add the diced potatoes and fry them gently for 10 to 15 minutes. Turn them often until they are cooked through and tender, but not necessarily crispy.
3. Melt Butter: While potatoes cook, melt the remaining 5 tablespoons of butter in a small dish in the microwave.
4. Whisk the Batter: In a large bowl, whisk the eggs thoroughly. Stir in the ricotta, grated Gruyere, the melted butter, salt, pepper, and chopped basil.
5. Add Dry Ingredients: Sprinkle the flour and baking powder over the egg mixture and stir gently until incorporated. Tip: Sprinkling helps prevent flour clumps from forming in the wet batter.
6. Assemble and Bake: Pour the rich egg mixture directly over the hot potatoes in the skillet. Place the pan in the center of the oven. Bake for 50 minutes to 1 hour.
7. The Finish: The frittata is done when it is browned, rounded, and puffed high above the pan edges. It should feel firm in the middle, and a knife inserted into the center should come out clean. Serve hot.

Recipe Tips

• Don’t Skip the Flour: Unlike traditional Italian frittatas which are gluten-free, this recipe relies on the flour and baking powder for its signature cake-like, puffed texture.
• Pan Choice: Ensure your 10-inch pan is deep enough. The frittata rises significantly, and a shallow pan will result in an oven spill.
• Potato Texture: Cook the potatoes until they are fully tender before adding the eggs. The acidity in the cheese can sometimes prevent potatoes from softening further during the baking process.
• Checking Doneness: Because of the heavy cheese content, the center takes a while to set. If the top is browning too fast but the center is jiggly, tent it loosely with foil for the last 15 minutes.

What To Serve With Potato Basil Frittata

• Arugula Salad: A peppery green salad with lemon vinaigrette cuts through the extreme richness of the ricotta and butter.
• Roasted Tomatoes: Warm, blistered tomatoes add acidity and sweetness.
• Fruit Salad: Fresh melon or berries provide a light contrast.
• Crusty Bread: To scoop up the fluffy curds.

How To Store Potato Basil Frittata

• Refrigerate: Store leftovers in an airtight container for up to 3 days. The “puff” will deflate as it cools, transforming into a dense, delicious casserole texture.
• Reheat: Warm individual slices in the microwave or oven at 300°F.
• Freeze: Not recommended. The high moisture content of ricotta can make the texture watery upon thawing.

Potato Basil Frittata Nutrition Facts

• Calories: 650 kcal
• Fat: 52g
• Carbohydrates: 18g
• Protein: 32g
• Calcium: 600mg

Nutrition information is estimated per serving (serves 6-8).

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