Last Sunday morning, as I was folding laundry, I turned on the Food Network and Ina was on making something amazing as usual. Among the feast offerings was a frittata. My interest was piqued because we had recently come into a lot of eggs, I had some ricotta, it was a new thing for me to make and I was hungry.
Egg backstory: At the grocery, the cashier noticed one of our eggs was cracked so we got a new carton per the usual custom. But, when we got home we noticed that she also put the original carton in our bag so we had twenty-three good eggs and only paid for twelve. Booya!
I followed the Ina Garten recipe the best I could. I didn’t have all of the items on hand so I had to improvise a little. Below is the recipe I made. Click here for the Ina Garten | Food Network recipe.
It was surprisingly simple, really delicious and the kids liked it too!
Ina’s Potato-Basil Frittata (made with spinach and not basil) / Ina Garten
Cook & Prep Time: 65 minutes (20 minutes prep / 45-55 minutes cooking)
You will need:
- 10-inch iron skillet
- 1 large mixing bowl
- 2 small bowls
- chef’s knife
- rubber spatula
- measuring utensils (dry and liquid)
8 Tablespoons of unsalted butter, divided into 3 Tbsp & 5 Tbsp
2 cups of peeled and 1/2-in diced red potatoes (I didn’t peel mine. Too much work.)
8 extra-large eggs
15 oz of ricotta cheese
3/4 lb of shredded Monterey Jack cheese (I didn’t have Gruyere on hand)
3/4 cup of chopped baby spinach (I didn’t have fresh basil on hand)
1/2 teaspoon of salt
1/2 teaspoon of freshly ground pepper
1/3 cup of flour
3/4 teaspoon of baking powder
Heat the oven to 350 degrees.
In the iron skillet, heat the 3 tablespoons of butter to medium heat. Then add the potatoes and fry them until cooked through (15-20 minutes). Turn often.
While the potatoes are cooking, make the egg mixture. In the large mixing bowl, whisk the eggs together first. In one small microwave safe dish, melt the 5 tablespoons of butter in the microwave. In the other small bowl, mix the flour, baking powder, salt and pepper.
Add the following to the whisked eggs: ricotta cheese, shredded cheese, dry ingredients and the melted butter (cooled a bit so as not to cook the eggs). Mix thoroughly.
When the potatoes are done, turn the heat down, spread the potatoes into an even layer. When the skillet has cooled a bit, pour the egg mixture over the potatoes.
Place the skillet in the middle of the heated oven. Check the frittata at 45 minutes. If not done, check at 5 minute intervals. It shouldn’t take longer than an hour to cook. You’ll know it’s done when a knife stuck in the middle comes out cleanly (like when baking a cake).
I served this for brunch with a side of fruit. Yummy!