Tender potato, melty cheese, fresh sweet chive and herbaceous basil all sit so perfectly with egg. So you just know these Sheet Pan Potato Frittata Squares with Basil and Chive are going to be a hit!!!!
These potato frittata squares are the perfect as an appetiser or party nibble. They are delicious warm from the oven and at room temperature, which makes them perfect for a party as you can get them ready in advance.
(They also work fabulously in a lunchbox!)
It is sort of a spanish omelette but with a few extra ingredients in it! So we start with the eggs and the potato, but I have added plenty of cheese, some chives for a nice sweet onion hit and then some herbaceous basil which works so well with cheese and potato. All folded together and then baked in the oven.
Yup Sheet Pan Potato Frittata Squares with Basil and Chive all baked in the oven. Isn't the perfect for the holiday season!
This recipe is inspired by an omelette that I had at a coffee shop near the boys school. It was a potato, spring onion, basil and ricotta omelette. They served it with some sour cream and a seared hot smoked salmon steak. So I went looking for a recipe that I could use to recreate those delicious breakfast stacks.
I think these potato frittata bites would be delicious with a dollop of sour cream and a ribbon of smoked salmon curled on top!!!!
But for my stress free last minute Christmas menu I wanted everything to be easily available in a supermarket, which I know smoked salmon is, but it is also an ingredient that our small supermarket often runs out of!!! If you want to add it on, I have given some extra instructions below the recipe, but I promise these little bites are delish without it!
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I actually made this recipe for a big function a few weeks ago, I tripled the recipe as I was serving so many people. Having made this, sliced it, arranged it on a tray, driven 40 minutes with it in a cool box and unwrapped it and served it an hour later, I can without a doubt say this is also a great dish to take to a bring a dish or pot-luck party. It is a bit different and holds up to transportation. If you know you are going to have access to a kitchen when you get there, you might want to leave it in the baking tray and slice the potato frittata when you get there, but sliced and placed on a silver tray before it was transported - it did really really well!!!
Just look how pretty these Sheet Pan Potato Frittata Squares look with the fairy lights in the background. I love fairy lights!!!! And food!!!!
Just look how pretty these Sheet Pan Potato Frittata Squares look with the fairy lights in the background. I love fairy lights!!!! And food!!!!The key to making this pretty simple dish, look elegant is in the plating, yesterday I served it on a cake stand, the height and generous basil garnish gave it a bit of grandeur. So much prettier than just a square on a plate. If you do want to plate this to serve it, then you might want to add a little dressed green salad on the side, just to make it stand out. After all we eat with our eyes first 😉
Have a great Christmas
x
Get the Recipe
Sheet Pan Potato Frittata Squares with Basil and Chive
Ingredients
- 6 tablespoon butter
- 2 large potatoes (I use Nicola potatoes but Yukon Gold would be a good choice too)
- 2 ½ cups mature cheddar cheese
- 6 large eggs
- 1 ¼ cups ricotta cheese
- 6 tablespoon chopped chives
- small handful fresh basil leaves
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoon plain flour
- ½ teaspoon baking powder
Instructions
- Preheat the oven to 350ºF/170ºC.
- Peel your potatoes and cut into small dice.
- Melt about a third of the butter (2 tbsp) into a frying pan, add the potatoes and fry them over a low heat for 15 minutes until just cooked through.
- Melt the remaining 4tbsp of butter in a small pan or the microwave.
- Whilst the potatoes are cooking, cut the cheddar (2½ cups) into smallish chunks and process it in the food processor until you have a cheesy 'crumb'. Add 6 eggs, the melted butter (4 tbsp), ricotta (1 ¼ cups), handful chopped basil, chopped chives (6 tbsp), salt (1 tsp) and pepper (½ tsp) and pulse until well combined.
- Sprinkle over the flour (3 tbsp) and baking powder (½tsp) and pulse blitz again.
- Line the base of a baking tray with cooking paper. (or grease it well)
- Tip the potatoes into the baking tray so you have an even spread.
- Pour over the the egg mixture and bake for 20-25 minutes until the frittata is browned and cooked through.
- Cut into 20 small squares and serve with some fresh basil garnish.
Notes
Just before you serve spoon on the sour cream and curl a piece of smoked salmon on top. Maybe use any left over chives as a little garnish.
Nutrition
Nutrition is per serving
Recipe adapted from The barefoot Contessa
Lorraine says
Hi would love to try this recipe! Just wondering what size baking tray you used?
Claire | Sprinkles and Sprouts says
Hi Lorraine,
I use a quarter sheet pan size tray. So around 13inches by 9inches. But anything around that size will work.
Hope that helps
🙂
Cx
Lorraine says
Thank you!
Amanda says
Can’t wait to try this recipe! Do you think these would freeze well for an easy make ahead appetizer?
Claire McEwen says
Hi Amanda,
it freezes and reheats really well although it is perfect eaten at room temperature too 🙂
Hope that help
Cx
Dawn Lavond says
You mention a third of the butter for cooking the potatoes. When is the rest of the butter used?
Claire McEwen says
Hi Dawn,
Sorry, it gets melted and added into the egg mixture. I have updated the recipe to include this.
Cx
Jessica says
You are a genius! I've never made a frittata in a sheet pan before, but it is so much easier than a cast iron pan the way my grandmother did it. Using this technique from here on out!
Claire McEwen says
I know right!! The first time I made frittata in a sheet pan was a revelation!
Samantha Dawn says
Perfect for hosting a brunch! Adding this to my weekend menu.
Claire McEwen says
It will be perfect for brunch Samantha 😀
I hope your guests love it.
Consuelo | Earthly Taste says
These are absolutely adorable!!!! 🙂
Claire McEwen says
Thank You 🙂
Dorothy Dunton says
Hi Claire! These sound delicious! Ideal with a glass of bubbly. In the ingredients you say potato...what variety did you use and approximately how big?
Claire McEwen says
Hi Dorothy xx
Isn't everything perfect with a glass of bubbly 😉
I have updated the recipe, trying to get so many out as I am in the last minute Christmas rush!
I use a good all round potato, here they tend to be Nicola potatoes, but over there I would say the Yukon Gold would be the best choice. You want something with a bit of waxiness about it, but still soft enough to meld perfectly with the egg.
Size wise I would say a large potato. When peeled and chopped it is probably about a cup, maybe a little less xx