Potato Basil Frittata

Source: Barefoot Contessa Family Style by Ina Garten
Serves: 8

8 T unsalted butter, divided
2 c peeled & diced boiling potatoes
8 extra large eggs
15 oz ricotta cheese
3/4 lb gruyere cheese, grated
1/2 t kosher salt
1/2 t freshly ground black pepper
3/4 c fresh basil, chopped
1/3 c all purpose flour
3/4 t baking powder

Preheat oven to 350.
Melt 3 T butter in a 10 inch oven proof skillet over medium-low heat. Add the potatoes and fry until cooked through, turning often. Melt the remaining butter in the microwave.
Whisk the eggs and stir in the ricotta, gruyere, melted butter, salt, pepper, and basil. Sprinkle on the flour and baking powder and stir in.
Pour the egg mixture over the potatoes and bake in the center of the oven 50-60 minutes until brown and puffed. Serve hot.