Ina Garten Potato Basil Frittata Recipe
The Ina Garten Potato Basil Frittata Recipe is light, flavorful and perfect for breakfast or brunch. This dish combines tender potatoes, fresh basil and eggs for a delicious, easy-to-make meal.
Ingredients
- 4 medium potatoes peeled and thinly sliced
- 2 tablespoons olive oil
- 1 small onion thinly sliced
- 6 large eggs
- ¼ cup milk or cream
- Salt and black pepper to taste
- ½ cup fresh basil leaves chopped
- ½ cup grated Parmesan cheese
Instructions
Preheat Oven
- Set the oven to 375°F (190°C). Heat oven-safe skillet over medium heat with olive oil.
Cook Potatoes
- Add thinly sliced potatoes to the skillet. Cook 8–10 minutes until slightly tender, stirring occasionally.
Add Onion
- Add sliced onion to potatoes. Sauté 5 minutes until onions are soft and potatoes lightly golden.
Prepare Egg Mixture
- In a mixing bowl, whisk eggs, milk, salt and pepper until smooth. Stir in chopped basil and Parmesan cheese.
Combine Ingredients
- Pour egg mixture evenly over cooked potatoes and onions in the skillet. Do not stir; let eggs settle.
Cook on Stove
- Cook over medium heat 5 minutes until edges start to set. Skillet bottom should be lightly golden.
Transfer to Oven
- Place skillet in preheated oven. Bake 10–12 minutes until frittata is puffed and cooked through.
Check Doneness
- Insert a knife in the center. If it comes out clean, frittata is ready. Remove skillet carefully using oven mitts.
Cool Slightly
- Let frittata cool 2–3 minutes in the skillet before slicing. This helps it hold shape.
Serve and Enjoy
- Slice into wedges and serve warm. Garnish with extra basil or Parmesan if desired.
Notes
- Use thinly sliced potatoes for even cooking
- Fresh basil adds the best flavor, not dried
- Use an oven-safe skillet to avoid transferring frittata
- Whisk eggs thoroughly for fluffy texture
- Do not overcook or frittata becomes dry
- Stir in Parmesan for a cheesy, rich flavor
- Let cool slightly before slicing for neat wedges