Potato Basil Frittata Barefoot Contessa Ina Garten Recipes

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POTATO BASIL FRITTATA SQUARES



Potato Basil Frittata Squares image

Provided by Ina Garten

Categories     appetizer

Time 1h10m

Yield 20 servings

Number Of Ingredients 10

12 tablespoons unsalted butter, divided
3 cups peeled and 1/2-inch-diced boiling potatoes (4 potatoes)
12 extra-large eggs
22 ounces ricotta cheese
1 pound 2 ounces Gruyere cheese, grated
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/4 cups chopped fresh basil leaves
1/2 cup all-purpose flour
1 teaspoon baking powder

Steps:

  • Preheat the oven to 350 degrees F. Butter and flour a 12-by-18-by-1 1/2-inch half sheet pan.
  • Melt 4 tablespoons of the butter in a 12-inch saute pan over medium-low heat. Add the potatoes and fry them until cooked through, turning often, 10 to 15 minutes. Melt the remaining 8 tablespoons of butter in a small saute pan and set aside.
  • Meanwhile, whisk the eggs in a large bowl, 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.
  • Distribute the potatoes over the bottom of the sheet pan. Pour the egg mixture over the potatoes and spread evenly. Bake the frittata until it is browned and puffed, 30 to 35 minutes. Allow the frittata to cool and cut into 20 single-serving squares.

POTATO BASIL FRITTATA (BAREFOOT CONTESSA) INA GARTEN



Potato Basil Frittata (Barefoot Contessa) Ina Garten image

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!

Provided by Manami

Categories     Breakfast

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 10

8 tablespoons unsalted butter, divided
2 cups peeled and 1/2-inch diced boling potatoes (about 4 potatoes)
8 extra-large eggs
15 ounces ricotta cheese (or 7.5 oz of each kind, ricotta & cottage cheese) or 15 ounces cottage cheese (or 7.5 oz of each kind, ricotta & cottage cheese)
3/4 lb grated gruyere cheese (to make it more cost efficient, 37.5 oz gruyere & 37.5 oz Swiss cheese)
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
3/4 cup chopped fresh dill or 3/4 cup chopped flat leaf parsley
1/3 cup flour
3/4 teaspoon baking powder

Steps:

  • Heat oven to 350ºF.
  • Melt 3 tablespoons butter in a 10" ovenproof omelet pan over medium-low heat.
  • Add the potatoes and fry them until cooked through, turning often, about 10-15 minutes.
  • Melt the remaining 5 tablespoons of butter in a small dish in the microwave.
  • Meanwhile, whisk the eggs, then stir in the ricotta, Guyere, 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 oven.
  • Bake the frittata until it is browned and puffed, 50-60 minutes.
  • It will be rounded and firm in the middle and knife inserted in the center should come out clean.
  • Serve hot.

Nutrition Facts : Calories 508.4, Fat 38.3, SaturatedFat 21.8, Cholesterol 350.9, Sodium 417.8, Carbohydrate 13.2, Fiber 1.2, Sugar 1.1, Protein 27.7

POTATO-BASIL FRITTATA



Potato-Basil Frittata image

A frittata is great for a hearty breakfast or an easy winter lunch with a green salad, and the variations are endless. Frittatas are so much easier than making individual omelets because you can prepare the egg mixture a few hours ahead of time. Before guests arrive, all you have to do is saute the potatoes, then pour on the eggs and bake. A great lunch for everyone and no stress for the hostess!

Provided by Ina Garten

Time 1h15m

Yield 8 servings

Number Of Ingredients 11

8 tablespoons (1 stick) unsalted butter, divided
2 cups peeled and 1/2-inch diced Yukon Gold potatoes (1 pound)
8 extra-large eggs
15 ounces fresh ricotta cheese
3/4 pound Gruyere cheese, grated
1/3 cup whole milk
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 cup chopped fresh basil leaves
1/3 cup all-purpose flour
3/4 teaspoon baking powder

Steps:

  • Preheat the oven to 350 degrees F.
  • Melt 3 tablespoons of the butter in a 10-inch ovenproof omelet pan over medium-low heat. Add the potatoes and saute them for 10 to 15 minutes, until lightly browned and cooked through, turning often. Melt the remaining 5 tablespoons of butter in a small dish in the microwave.
  • Meanwhile, whisk the eggs in a very large bowl, then stir in the ricotta, Gruyere, milk, melted butter, salt, pepper and basil. Combine the flour and baking powder in a small bowl 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 for 50 to 60 minutes, until it is puffed and browned on top and a knife inserted in the middle comes out clean. Serve hot or warm.

POTATO BASIL PUREE



Potato Basil Puree image

Provided by Ina Garten

Categories     side-dish

Time 40m

Yield 4 to 5 servings

Number Of Ingredients 6

2 cups fresh basil leaves, lightly packed
2 pounds large Yukon Gold or white boiling potatoes
1 cup half-and-half
3/4 cup freshly grated Parmesan cheese, plus extra for serving
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Steps:

  • Bring a large pot of salted water to a rolling boil and fill a bowl with ice water. Add the basil leaves to the boiling water and cook for exactly 15 seconds. Remove the basil with a slotted spoon and immediately plunge the leaves into the ice water to set the bright green color. Drain and set aside.
  • Peel the potatoes and cut them in quarters. Add the potatoes to the same pot of boiling water and return to a boil. Cook the potatoes for 20 to 25 minutes, until very tender. Drain well, return to the saucepan, and steam over low heat until any remaining water evaporates.
  • In a small saucepan over medium heat, heat the half-and-half and Parmesan cheese until the cream simmers. Place the basil in a food processor fitted with the steel blade and puree. Add the hot cream mixture and process until smooth.
  • With a handheld mixer with the beater attachment, beat the hot potatoes in the pot until they are broken up. Slowly add the hot basil cream, the salt, and pepper and beat until smooth. If the potatoes need to be reheated, cover and cook gently over low heat for a few minutes. Pour into a serving bowl, sprinkle with extra Parmesan cheese, season to taste, and serve hot.

POTATO PANCETTA FRITTATA



Potato Pancetta Frittata image

Provided by Ina Garten

Categories     main-dish

Time 1h55m

Yield 8 servings

Number Of Ingredients 13

2 ounces pancetta, medium diced
1 tablespoon olive oil
7 tablespoons unsalted butter, divided
2 cups Yukon Gold potatoes, 1/2-inch-diced (4 potatoes)
8 extra-large eggs
15 ounces ricotta cheese
3/4 pound Gruyere cheese, grated
1/2 cup whole milk
1/3 cup all-purpose flour
3/4 teaspoon baking powder
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
6 fresh basil leaves, julienned

Steps:

  • Preheat the oven to 350 degrees F.
  • In a medium (10-inch) oven-proof omelet pan over medium-low heat, cook the pancetta in the olive oil for 5 to 10 minutes, until browned. Remove the pancetta from the pan with a slotted spoon and set aside.
  • Melt 2 tablespoons of the butter in the pan (don't wipe it out). Add the potatoes and fry them for 6 to 8 minutes, until cooked through and lightly browned, turning occasionally. Melt the remaining 5 tablespoons of butter in a small dish in the microwave.
  • Meanwhile, whisk the eggs in a large bowl, then stir in the ricotta, Gruyere, melted butter, and milk. Combine the flour, baking powder, salt and pepper and stir into the egg mixture. Add the basil.
  • Put the pancetta back into the pan with the potatoes and pour in the egg mixture. Place the pan in the center of the oven and bake for 50-55 minutes, until the frittata is browned and puffed and a knife inserted in the middle comes out clean. Serve hot.

POTATO BASIL FRITTATA



Potato Basil Frittata image

Provided by Ina Garten

Time 1h20m

Yield 8 servings

Number Of Ingredients 10

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

Steps:

  • 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.

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