adapted from FoodNetwork.com
You can try adding some cherry tomatoes or substituting squash for some of the potatoes for a lighter frittata. Enjoy experimenting!
2 tablespoons unsalted butter
2 tablespoons olive oil
2 cups peeled and 1/2-inch diced potatoes
1 onion, diced
8 large eggs
15 ounces ricotta cheese
1/2 pound Gruyere (or Swiss) cheese, grated
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup chopped fresh basil leaves
1/3 cup flour
3/4 teaspoon baking powder
Heat the oven to 350 degrees F.
Melt 3 tablespoons of butter with the olive oil in a 10-inch ovenproof omelet pan* over medium-low heat. Add the potatoes and onions, and fry them until cooked through, turning often, about 10 to 15 minutes.
Meanwhile, whisk the eggs, then stir in the ricotta, Gruyere, salt, pepper, and basil. Sprinkle on the 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, 50 minutes to 1 hour. It will be rounded and firm in the middle and a knife inserted in the frittata should come out clean. Serve hot.
* If you don’t have an ovenproof pan, you can transfer the potatoes into a pre-heated, oiled baking dish or pie plate before baking.
