for the church lady in Missouri. This recipe is for 8 guests. I guess she will have to prepare 6 times the recipe. My apologies because I am not good with calculating for too many guests.

POTATO BASIL FRITTATA
Servings: 8

8 tablespoons unsalted butter, divided use
2 cups peeled and boiling potatoes
8 extra-large eggs
15 ounces ricotta cheese
3/4 pound Gruyere cheese, grated
3/4 cup chopped fresh basil leaves
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/3 cup flour
3/4 teaspoon baking powder

Heat the oven to 350 degrees F.

Melt 3 tablespoons of butter in a 10-inch ovenproof omelet pan over medium-low heat. Add the 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 the ricotta, Gruyere, remaining 3 tablespoons melted butter, basil, salt, and pepper. 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.