This would go nicely with a big salad or we served it with toast to keep things simple. This is also put away as a good recipe for brunch and family gatherings since it will feed a lot of people.
You Will Need:
- olive oil
- 4 Yukon Gold Potatoes (any you like will do, but these have a great buttery flavor)
- 8 large eggs
- 15 oz. ricotta cheese
- 1 c. smoked cheddar cheese, grated
- 2 Tbsp. butter, melted
- 3 green onions sliced (white and green parts)
- 1 c. fresh basil, sliced thin
- 1/2 tsp. salt
- 1/3 c. flour
- 3/4 tsp. baking powder
I start by washing, pricking and then microwaving my potatoes ahead of time. Do this the night before to really save time. Let them cool so you can handle them easily. Then cube them and put them in your cast iron skillet (or oven safe frying pan) with olive oil and cook till they are fork tender.
Do not overcook them. Mushy potatoes will disappear in the bottom of your frittata. This should take about 10 minutes.
In a bowl, whisk up the eggs. Work a little air into them.
Then add in the ricotta, smoked cheddar, green onions and basil. Stir to combine.
Then gently stir in the flour, salt and baking powder.
Now pour this egg mixture over your potatoes in the skillet. Top with a little additional shredded cheese, if you want .... yes, you want to!
Now pop this in the oven for about an hour. To test, insert a knife in the center. It should come out clean. You can serve this right away, or cover with foil and serve while it is still warm.