Instructions

• Preheat the oven to 350°F / 170°C. Line the base of a baking tray with parchment paper or grease it well.
• Peel the 2 large potatoes and cut them into small dice (about 1/2 inch pieces).
• Melt 2 tablespoons of the butter in a frying pan over low–medium heat. Add the diced potatoes and cook, stirring occasionally, for about 15 minutes until the potatoes are tender and just cooked through. Remove from heat.
• Melt the remaining 4 tablespoons of butter in a small pan or the microwave and set aside.
• Put the 2½ cups mature cheddar cheese into a food processor and pulse until it forms coarse crumbs.
• Chop the small handful of fresh basil leaves; reserve a few whole leaves for garnish and add the rest to the food processor. Add the 6 large eggs, the melted 4 tablespoons butter, 1¼ cups ricotta cheese, 6 tablespoons chopped chives, 1 teaspoon salt, and ½ teaspoon black pepper. Pulse until the mixture is well combined.
• Sprinkle 3 tablespoons plain flour and ½ teaspoon baking powder over the mixture in the food processor and pulse a few times until evenly incorporated.
• Spread the cooked diced potatoes in an even layer over the prepared baking tray. Pour the egg-cheese mixture evenly over the potatoes and smooth the top with a spatula.
• Bake in the preheated oven for 20–25 minutes, until the top is browned and the frittata is set in the center (a knife inserted should come out clean).
• Remove from the oven and let cool for about 10 minutes in the tray. Cut into 20 small squares and serve garnished with the reserved basil leaves.