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    You are in: Home / Recipes / Potato Basil Frittata (Barefoot Contessa) Ina Garten Recipe
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    Potato Basil Frittata (Barefoot Contessa) Ina Garten

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    Manami's Note:

    Inspired by Anna Pump. Ina Garten made this the other afternoon and she had me drooling. When we made it, we made it w/out basil (personal preference) and subbed with parsley. It was wonderful! Update - 06/28/09: Have been meaning to add this for quite some time - since I am not a basil lover I have been experimenting because I felt it needed something too! I added 5 oz of cottage cheese and 12 oz of ricotta, & added crushed red pepper flakes, to taste and it made it very good indeed! I imagine when you use the fresh basil with its wonderful aroma & taste - you may not need to make this slight change. Also, tried using less yolks & increased the amount of whites but that was for a certain somebody & have only done it once! ;) I don't like taking a recipe apart but I still maintain that a lot of these changes we are forced to make - circumstances are different for everyone. I have also made this with Sharp Cheddar - delicious!

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    Units: US | Metric


    1. 1
      Heat oven to 350ºF.
    2. 2
      Melt 3 tablespoons butter in a 10" ovenproof omelet pan over medium-low heat.
    3. 3
      Add the potatoes and fry them until cooked through, turning often, about 10-15 minutes.
    4. 4
      Melt the remaining 5 tablespoons of butter in a small dish in the microwave.
    5. 5
      Meanwhile, whisk the eggs, then stir in the ricotta, Guyere, melted butter, salt, pepper and basil.
    6. 6
      Sprinkle on the flour and baking powder and stir into the egg mixture.
    7. 7
      Pour the egg mixture over the potatoes and place the pan in the center of oven.
    8. 8
      Bake the frittata until it is browned and puffed, 50-60 minutes.
    9. 9
      It will be rounded and firm in the middle and knife inserted in the center should come out clean.
    10. 10
      Serve hot.

    Ratings & Reviews:

    • on April 27, 2008


      Was going to post this recipe but it's already here. Saw a tape of this show and immediately wanted to taste this delicious frittata. Made almost as is: less butter and salt (not needed) and used mozzarella/cheddar mix in place of gruyere because that's what I had. This is a delicious frittata and the basil made it so fragrant, you are drooling as it cooks. The only thing I found as opposed to other frittatas, this one is not good cold, just MHO. Thanks for sharing! I would also like to add that although I thought it wasn't good cold, it does reheat nicely for lunch the next day.

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    • on March 14, 2010


      I made half a recipe but it was missing something maybe spice. Maybe add more S & P and possibly red pepper flakes and garlic. Mine was over done at 45 min. so will cook less next time.

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    • on June 27, 2009


      I used sour cream instead of ricotta and cheddar instead of gruyere because that's what I had in the refrig. Otherwise I followed the recipe. I really liked it but DH said something was missing. He still gave it 4 stars and made sure it was in the brunch recipe rotation. Next time I'll make it with the gruyere cheese. that's probably what is missing.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Potato Basil Frittata (Barefoot Contessa) Ina Garten

    Serving Size: 1 (215 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 508.4
    Calories from Fat 344
    Total Fat 38.3 g
    Saturated Fat 21.7 g
    Cholesterol 350.8 mg
    Sodium 417.7 mg
    Total Carbohydrate 13.1 g
    Dietary Fiber 1.1 g
    Sugars 1.0 g
    Protein 27.7 g

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