First Friday of the month at 5p.m.
KFCF, 88.1 FM Fresno
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Adapted from Barefoot Contessa
If short on diced potatoes, add diced Sweet Peppers to make 2 cups
1/2 cup (1 stick) unsalted butter, divided
1/2 tsp. kosher salt
2 cups diced Sweet Red Potatoes
1/2 tsp. freshly ground black pepper
8 extra-large eggs
3/4 cup chopped Basil leaves
15 ounces ricotta cheese
1/3 cup flour
3/4 pound Gruyere cheese, grated
3/4 tsp. baking powder
Heat the oven to 350 degrees F. Melt 3 Tbls. of butter in a 10-inch ovenproof omelet pan over medium-low heat. Add potatoes and fry them until cooked through, turning often, about 10 to 15 minutes. Melt the remaining 5 tablespoons of butter in a small dish in the microwave. Meanwhile, whisk the eggs, then stir in 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 in the frittata should come out clean. Serve hot, feeds 4 hearty appetites.