My neighbor Lisa makes an amazing Frittata. She made it every year for 20-years plus when we were doing Mother’s Day Brunch. I looked forward to it every year and I have missed it for the past two years since we stopped the amazing, beloved and much-missed annual event. Alan and I hosted a post-wedding brunch for his relatives and our dear dear out of town guests after Jared’s and Maryam’s wedding. I decided to try to make Lisa’s frittata as part of the food offerings.
Photo by: Mimi Weinberg
Lisa’s Potato, Basil Fritatta
(- from Lisa Zimble)
Preheat oven to 350°
Double this recipe and cook in an oven-proof pan such as a Le Creuset 12” or triple the recipe and use a 14” oven-proof pan
8 Tbsp unsalted butter, divided
2 Cups peeled and 1/2” diced potatoes (red or white but not russet) (4 large or 2 lbs small)
8 Extra-large eggs
15 ounces ricotta cheese
¾ pound Gruyere cheese, grated
½ tsp salt
½ tsp pepper
¾ Cup copped fresh basil leaves
1/3 cup flour (I forgot this and it didn’t seem to matter at all)
¾ tsp baking powder
Melt 3 Tbsp butter in the oven-proof pan over medium-low heat. Add the potatoes and fry them until cooked through, turning often, for 10-15 minutes. Melt the remaining 5 Tbsp butter in a small dish in the microwave. Meanwhile, whisk the eggs in a large bowl, then stir in the ricotta, Gruyere, melted butter, salt, pepper, and basil. Sprinkle with 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 the oven. Bake the frittata until it is browned and puffed about 50 minutes. It will be rounded and firm in the middle and a knife inserted should come out clean. Serve hot.
* I had left-over egg mixture because I tripled the recipe for a double size pan. I didn’t have any more potatoes but I did have leftover purple onion and tomatoes so I used those instead and it was GREAT! This is a versatile recipe and you can adapt it to any vegetables that you have.