Sheet Pan Potato Frittata Squares with Basil and Chive
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!!!!
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Servings: 20 squares
- 6 tbsp butter
- 2 large potato (I use Nicola potatoes but Yukon Gold would be a good choice too)
- 2 1/2 cups mature cheddar
- 6 large eggs
- 1 1/4 cups ricotta cheese
- 6 tbsp chopped chives
- small handful fresh basil leaves
- 1 tsp salt
- 1/2 tsp black pepper
- 3 tbsp plain flour
- 1/2 tsp baking powder
Preheat the oven to 350ºF/170ºC.
Peel your potatoes and cut into small dice.
Melt about a third of the butter into a frying pan, add the potatoes and fry them over a low heat for 15 minutes until just cooked through.
Whilst the potatoes are cooking, cut the cheddar into smallish chunks and process it in the food processor until you have a cheesy 'crumb'. Add the eggs, ricotta, basil, chives, salt and pepper and pulse until well combined.
Sprinkle over the flour and baking powder 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.
If you want to serve these with a a dollop of sour cream and a ribbon of smoked salmon, I would buy the smallest sour cream you can and 100g of smoked salmon.
Cook as normal and then allow to cool to room temperature.
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.