| Level: | Easy |
| Total: | 1 hr 55 min |
| Active: | 25 min |
| Yield: | 8 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 579 |
| Total Fat | 40 g |
| Saturated Fat | 21 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 28 g |
| Cholesterol | 314 mg |
| Sodium | 700 mg |
Reviews
DELICIOUS! I made this Christmas morning. It’s a pretty big dish. We had 4 adults and a child. We only ate about half. I didn’t change a thing! Perfect as is!
This was so good. I did cut butter to 4tbsp as there is quite a bit of oil from the olive oil, pancetta and butter used for the potatoes. I ended up using fontina since I had some on hand and Italian parsley instead of basil. Followed the recipe otherwise. Used my new all-clad omelette pan and was worried it was going to fit. It did but I placed the pan on a large baking sheet with a silicone mat (to keep it from sliding around). Glad I did because it bubbled over a little and would have been a mess in the oven. Definitely will make again.
This was a great frittata! Made it for brunch with friends on a New Years Eve weekend getaway. Used only 1/2 the salt as usual with Ina’s recipes. I love so many of hers and everyone wanted this recipe. Definitely will make again.
Ina, you have (again) created a masterpiece. I watched your brunch with Jeffrey and friends episode this morning. How lucky Jeffrey and your friends are to be able to share this frittata. I didn’t have pancetta or basil — but had everything else in your recipe. I used bacon and chives instead. Made it for dinner tonight. Was fun to make, easy to follow your recipe and it made a most-delicious frittata. I only wish I had the recipe when I cooked Christmas Brunch.
This is fabulous. I have made several times with various leftover vegetables. Potatoes, asparagus, mushrooms, broccoli or roasted cauliflower. I like to start with 1/2 diced onion in EVOO and build it from there with vegetables. I love using fontina instead of Gruyère because it is my favorite. Or be adventurous and use whatever mix of cheeses you have on hand. Tonight I used fresh mozzarella and grated pecorino Romano. Enjoy!
I thought this was very good, but expensive to make. For the two of us I used all the ingredients, but only added 7 eggs and 8 oz of mild gruyere. I also used less salt. It cooked up beautifully in my 10-inch caste iron frying pan. We ate only half of it for dinner tonight along with a green salad and a vegetable, so I’ll be interested to see how the remaining half reheats in my microwave oven for lunch tomorrow.
Made this tonight in my cast iron pan. DELICIOUS!! Crisped up beautifully. Next time I will put a tray underneath it for it went over a tad. I also used 4 tbsp of butter. A tad on salty side for me but really really good!!! Served with a salad with fresh greens, etc from the garden.
delicious easy
Can you substitute pancetta with bacon?
EXCELLENT!
CHECK AT 40 MINUTES!
Variations:
Sauté a combination or one of the following:
finely sliced/diced shallot, onion, leeks… set aside and add to egg mixture when cool
Saute finely ribboned Swiss Chard in olive oil, set aside and add to egg mixture when cool
Add about 1/3 cup grated Parmesan to egg mixture