Frittata with potatoes and basil

Ingredients:

• 8 large eggs
• 110g unsalted butter, divided
• 2 cups boiled potatoes, peeled and cut into 1 cm cubes (4 tubers)
• 420 g ricotta
• 350 g Gruyere, grated
• 0.5 tsp coarse salt
• 0.5 tsp freshly ground black pepper
• 3/4 cup chopped fresh basil leaves
• 1/3 cup flour
• 3/4 tsp baking powder

Preparation:

1. Preheat oven to 175°C.
2. In a 10-inch ovenproof omelet skillet, melt 3 tablespoons of butter over medium-low heat. Add the potatoes and cook, stirring frequently, until tender, about 10-15 minutes. Melt the remaining 5 tablespoons of butter in a small bowl in the microwave.
3. Meanwhile, beat the eggs, then add the ricotta, Gruyere, melted butter, salt, black pepper, and basil. Sprinkle with flour and baking powder and fold into the egg mixture.
4. Pour the egg mixture over the potatoes and place the pan on the middle rack of the oven. Bake the frittata until golden brown and puffed, 50 minutes to 1 hour. It will be plump and firm in the center, and a knife inserted into the frittata should come out clean. Serve hot.