Ina Garten’s Potato Basil Frittata is a crowd pleaser. Whenever I make it for company, at least two people ask for the recipe. What makes it so very delicious is the cheese (gruyere and ricotta) and the basil. The potatoes give it substance. The frittata is not quick, there are a lot of steps, but it’s not difficult to make either. The nice thing about it is that it cooks for 50 minutes to an hour, so you can make whatever else you’re going to serve it with while it bakes.
My secret to pleasing the carnivores when serving an essentially vegetarian meal is to add a side of prosciutto. Rose and Shane piled their frittata slices high with prosciutto, and then asked that I photograph their plates.
We had an arugula and tomato salad with the tart dressing that I think goes best with good, spicy arugula and proper tomatoes. It might seem counter-intuitive to mix balsamic dressing with lemon juice but it really works well with quality tomatoes, which can hold their own.
• Tart Dressing •
Mix the juice of 1 lemon, 2 teaspoons balsamic vinegar, salt to taste (I like a lot) and 1/2 cup of olive oil (approx). Taste for seasoning and serve over tomatoes and arugula (optional).
