Instructions

• Preheat the oven to 350°F (170°C). Line the base of a baking tray with baking paper or grease it well.
• Peel the potatoes and cut them into small dice.
• Melt 2 tablespoons of the butter in a frying pan over low heat. Add the diced potatoes and fry, stirring occasionally, for about 15 minutes until just cooked through and tender. Keep the heat low to avoid browning.
• While the potatoes cook, melt the remaining 4 tablespoons of butter in a small pan or in the microwave; set aside.
• Chop the fresh basil leaves finely and reserve a few whole leaves for garnish.
• Cut the cheddar into small chunks and place them in a food processor. Process until you have a coarse cheesy crumb.
• Add the 6 large eggs, the melted 4 tablespoons butter, 1 1/4 cups ricotta cheese, the chopped basil (except the reserved leaves), 6 tablespoons chopped chives, 1 teaspoon salt, and 1/2 teaspoon black pepper to the food processor with the cheddar. Pulse until well combined and smooth.
• Sprinkle 3 tablespoons plain flour and 1/2 teaspoon baking powder over the mixture and pulse briefly until incorporated.
• Tip the cooked potatoes into the prepared baking tray and spread them into an even layer.
• Pour the egg-and-cheese mixture evenly over the potatoes and smooth the top with a spatula if needed.
• Bake in the preheated oven for 20–25 minutes, until the top is golden-brown and the frittata is set and cooked through.
• Remove from the oven and allow to cool for about 10 minutes, then cut into 20 small squares.
• Serve the squares garnished with the reserved fresh basil leaves.