Who doesn’t love potatoes? This simple dish can make your meal very exciting. It’s usually prepared for breakfast but it can be eaten for any meal whether it’s still hot or has gone cold.
- 2 cups yukon gold potatoes – ½ half-inch diced
- 2 oz pancetta – diced
- 7 tbs butter- unsalted and divided
- 8 eggs – extra large
- ¾ lb gruyere cheese – grated
- 15 oz ricotta cheese – drained
- 1/3 cup flour
- 2 tsp kosher salt
- 6 fresh basil leaves – julienned
- 1 tbs olive oil
- ½ cup whole milk
- ¾ tsp baking powder
- 1 tsp freshly ground pepper
- Preheat oven to 350º.
- In a 10-inch oven-proof pan (preferably an omelet pan) over medium-low heat, cook the pancetta in the olive oil for about 8-10 minutes until browned.
- Remove the pancetta from the pan with a slotted spoon and set aside.
- Don’t wipe the pan. Simply melt 2 tbs of the butter in the pan.
- Add the potatoes and fry them for about 8 minutes or until cooked through and slightly browned, turning them occasionally.
- Melt the remaining 5 tbs of butter in a small dish in a microwave.
- Meanwhile, whisk the eggs in a large bowl, then stir in the ricotta, gruyere cheese, 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 for about 50-55 minutes or until the frittata is nicely browned and puffed.
- To check if it’s thoroughly cooked, insert a knife into the center of the frittata and it should come out clean.