Potato basil frittata from Barefoot Contessa Family Style: Easy Ideas and Recipes That Make Everyone Feel Like Family (page 182) by Ina Garten

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Notes about this recipe

  • julesamomof2 on October 14, 2024

    Made this for brunch at home and thought it was nicely seasoned despite other reviews. 3/4 c of basil seemed like a lot at the time, but I think increasing to 1 c would add even more flavor without bumping up the salt. Could even add in more soft herbs like chives, parsley etc.

  • averythingcooks on September 07, 2024

    I tried this as I've never made a frittata with ricotta, flour & baking powder mixed into the eggs, but based on all the bland/more salt comments (so surprising for an Ina recipe!), I did make some adjustments. I gave the potatoes a quick parboil in salted water, used salted butter when crisping them and added pickled red peppadews & torn prosciutto to the eggs. For the cheese, I finished off some fontina & smoked Gouda then topped up with Emmenthal. My 1/2 recipe frittata was done at around 45 minutes & was pretty delicious.

  • sarahawker on September 04, 2024

    This was an easy weeknight dinner but a bit bland. An entire stick of butter probably did give it a good texture but for a regular dinner night it was far too much. Fun way to try all the summer basil but I think I'd wing it next time with less butter and cheese.

  • Lepa on May 20, 2020

    I liked the texture of this fritatta and the basil gave it a nice, fresh flavor but it needed more salt. I think seasoning the potatoes as they cook would help. The egg part was lovely but the potatoes tasted bland.

  • anya_sf on January 23, 2020

    I made 1/2 recipe to serve 3-4, but with 5 eggs, 4 oz Gruyere cheese, and 3 Tbsp butter to make it less rich. I still cooked it in a 10" pan so it was done in 30 minutes. The basil was a nice touch. We really liked it, but thought it could actually use more salt.

  • MollyPellecchia on July 27, 2019

    Great recipe for a crowd. Did freeze half.

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