Makes about 24 slices
What Do We Need?
1 pound fingerling potatoes, washed
2 ears of corn
12 large eggs
4 ounces sharp cheddar cheese, grated
1 bunch basil, chiffonade
5 ounces (1/2 cup) sour cream
2 teaspoons Kosher salt
How Do We Make It?
In a large saucepan, place potatoes and enough water to cover by 2 inches. Add a generous amount of salt and bring to a boil, partly covered, over medium heat. Reduce heat to a gentle simmer and cook until potatoes are fork-tender, 15-20 minutes (this will depend on the size of the potatoes). Drain potatoes and place uncovered on heat for 5-10 seconds, shaking pan carefully to let the potatoes dry completely. Let cool and slice. (You can cook potatoes 3 days ahead.)
Preheat oven to 400 F. Grease one 1/2 baking sheet and line with parchment paper.
Husk corn and cut the kernels off the cob, cutting close to the cob, into a large mixing bowl. Grate cheese and chiffonade basil. Add to bowl.
Crack eggs into the bowl. Mix in sour cream, salt, freshly ground black pepper, and 6 tablespoons of water. Whisk until combined.
Distribute sliced potatoes evenly onto bottom of the pan. Pour in the batter and shake until evenly spread.
Bake for about 15-20 min, until frittata is barely set. Let cool for 5 minutes and cut into squares.