Festive frittata with potatoes and bacon

Ingredients:

• 60 g pancetta, cut into medium cubes
• 1 tbsp. l. olive oil
• 100g unsalted butter, divided
• 2 cups potatoes, cut into 1 cm cubes (4 tubers)
• 8 large eggs
• 420 g ricotta
• 350 g Gruyere, grated
• 0.5 cups whole milk
• 1/3 cup premium flour
• 3/4 tsp baking powder
• 2 teaspoons coarse salt
• 1 teaspoon freshly ground black pepper
• 6 fresh basil leaves, thinly sliced

Preparation:

1. Preheat oven to 175°C.
2. In a 25cm oven-safe omelette pan, cook the pancetta over medium-low heat for 5-10 minutes, until crisp. Remove the pancetta from the pan with a slotted spoon and set aside.
3. In the same skillet (do not wash it), melt 2 tablespoons of butter. Add the potatoes and cook for 6-8 minutes, stirring occasionally, until cooked through and lightly browned. Melt the remaining 5 tablespoons of butter in a small bowl in the microwave.
4. Meanwhile, beat the eggs in a large bowl, then add the ricotta, Gruyere, melted butter, and milk. Combine the flour, baking powder, salt, and black pepper in a separate bowl and add to the egg mixture. Stir in the basil.
5. Return the pancetta to the skillet with the potatoes and pour the egg mixture over it. Place the skillet on the middle rack of the oven and bake for 50-55 minutes, until the frittata is golden brown and puffed, and a knife inserted into the center comes out clean. Serve hot.