Recipe by Lainey6605
I tried this recipe after seeing it in a newspaper article. There was a higher fat version and lower fat version. This was the lower fat version I tried. It is very good!
Top Review by katew
Very enjoyable frittata but maybe a wee bit on the bland side for my tastes. It was a wonderful opportunity though to go and cut a handful of my home grown chives to add. Next time I would add lots more chives plus some other herbs from my garden. This did look very pretty and golden when it came out of the oven. Made for Adopt a Tag.
- 1 lb tiny new potatoes
- 3 tablespoons olive oil
- 1⁄3 cup all-purpose flour
- 1⁄4 cup fresh chives, chopped
- 3⁄4 teaspoon baking powder
- 1⁄2 teaspoon pepper
- 8 large eggs
- 1 (15 ounce) container part-skim ricotta cheese
- 8 ounces low-fat cheddar cheese, grated (2 percent)
Directions See How It's Made
- Peel potatoes and place in a 3-quart pot, cover with cold water by 2 inches and bring to a boil over moderately high heat; add salt.
- Simmer until potatoes are fork tender but not falling apart, 20-25 minutes.
- Drain in a colander and when just cool enough to handle, cut into 1/2-inch cubes.
- Preheat oven to 350 degrees and arrange rack in center of oven.
- Heat oil in a 10-inch nonstick skillet (if the handle is not ovenproof, wrap it tightly in aluminum foil) over moderate heat until hot but not smoking.
- Add potatoes and cook, stirring occasionally, until heated through, about 2 minutes.
- Whisk together flour, chives, baking powder and pepper in a bowl.
- Whisk together eggs and cheeses in another bowl until well combined; whisk in flour mixture.
- Pour egg mixture over potatoes and bake until firm and puffy, about 45 minutes.
- Let cool 5 minutes.
- Run a small knife around edge of frittata and gently slide onto a platter.
- Serve warm.