Potato Basil Frittata

I first saw this on Ina Garten's show "Barefoot Contessa" on the Food Network.  I immediately looked it up online and made for breakfast the next weekend.

It is unbelievably good!  Probably the BEST frittata I have ever had.

Don't subsitute another cheese.  The gruyere is key to this recipe.

I half the recipe for just me and Chris.  The whole recipe would easily feed eight.  Serve it with fresh squeezed orange juice and grapes for an extra special touch.

Potato Basil Frittata

8 tablespoons (1 stick) unsalted butter, divided

2 cups peeled and 1/2-inch diced boiling potatoes (4 potatoes)

8 extra-large eggs

15 ounces ricotta cheese

3/4 pound Gruyere 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

Directions

Heat the oven to 350 degrees F.

Melt 3 tablespoons of butter in a 10-inch ovenproof omelet pan over medium-low heat. Add the potatoes and fry them until cooked through, turning often, about 10 to 15 minutes. Melt the remaining 5 tablespoons of butter in a small dish in the microwave.

Meanwhile, whisk the eggs, 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.

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.