Potato Basil Frittata (Barefoot Contessa) Ina Garten

• 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 3/4 cup chopped fresh dill or 3/4 cup chopped flat leaf parsley
• 1/3 cup flour
• 3/4 teaspoon baking powder

1. Heat oven to 350u0b0F.
2. Melt 3 tablespoons butter in a 10" ovenproof omelet pan over medium-low heat.
3. Add the potatoes and fry them until cooked through, turning often, about 10-15 minutes.
4. Melt the remaining 5 tablespoons of butter in a small dish in the microwave.
5. Meanwhile, whisk the eggs, then stir in the ricotta, Guyere, melted butter, salt, pepper and basil.
6. Sprinkle on the flour and baking powder and stir into the egg mixture.
7. Pour the egg mixture over the potatoes and place the pan in the center of oven.
8. Bake the frittata until it is browned and puffed, 50-60 minutes.
9. It will be rounded and firm in the middle and knife inserted in the center should come out clean.
10. Serve hot.

unsalted butter, boling potatoes, eggs, ricotta cheese, gruyere cheese, kosher salt, fresh ground black pepper, fresh dill, flour, baking powder

Taken from www.food.com/recipe/potato-basil-frittata-barefoot-contessa-ina-garten-189144 (may not work)