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"De gustibus non est disputandum"
(there is no disputing about tastes)
Michael Thorne Executive Chef,
Atomic Gourmet
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Potato-Basil Frittata
Difficulty Level: Easy
Recipe Id: ITA122

Potato-Basil Frittata

  • 1 tblsp. oil for baking dish
  • 2 large boiling potatoes; washed and quartered
  • 1 small onion; peeled and cut into 1/4" thick strips
  • 1 red bell pepper; seeded and cut into 1/4" thick strips
  • 1 green bell pepper; seeded and cut into 1/4" thick strips
  • 20 large basil leaves; sliced into thin strips
  • 1 tablespoon olive oil
  • 5 eggs
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon pepper
  • 2 tablespoons Parmesan cheese; optional

  1. Preheat oven to 350 degrees. Oil a 9-inch-round, 2-inch-deep baking dish.
  2. Place potatoes in a 1-quart saucepan. Cover with water and bring to a boil.
  3. Reduce heat and simmer for 12 minutes.
  4. Remove from pan, cool, and slice into 1/4-inch-thick rounds.
  5. Heat olive oil in a 10-inch saute pan, and cook onion and peppers for 8 to 10 minutes over medium heat.
  6. Add potatoes and basil, and cook 1 minute more.
  7. Beat eggs with salt and pepper in a 3-quart bowl.
  8. Add onion-pepper-potato mixture.
  9. Mix well and pour into prepared pan.
  10. Sprinkle with cheese (if used), and bake until top is dry and lightly golden (45 to 50 minutes).

Yield: 6 servings.


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