Submitted by Maria S. - Williamsburg
8 Tb unsalted butter, divided
2 cups peeled and 1/2 inch diced boiling potatoes (about 4)
8 large or 12 medium Polyface Eggs
15 oz ricotta cheese
3/4 lb Gruyere cheese, grated
1/2 tsp kosher salt
1/2 tsp fresh ground pepper
3/4 cup chopped fresh basil
1/3 cup flour
3/4 tsp baking powder
Heat oven to 350 degrees. Melt 3 Tb butter in a 10 inch ovenproof pan over medium-low heat. Add the potatoes and fry them until cooked through, turning often, about 10-15 minutes. Melt the remaining 5 Tb butter in a small dish in the micro.
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 into it should come out clean. Serve hot. Serves 8.