Potato Basil Frittata
A frittata is an Italian omelet. Serve it anytime with a simple side of a fruit or tossed salad for a complete meal.

8 Tbls. (1 stick) unsalted butter, divided
2 cups potatoes, peeled and diced in 1/2-inch pieces
8 extra-large eggs
15 oz. ricotta cheese
3/4 lb. Gruyere cheese, grated
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
3/4 cup chopped fresh basil leaves
1/3 cup flour
3/4 tsp. baking powder

Heat the oven to 350° F. Melt 3 tablespoons of butter in a 10-inch ovenproof omelet pan over medium-low heat. Add the potatoes and fry them until cooked through, turning often, about 10 to 15 minutes. Melt the remaining 5 tablespoons of butter in a small dish in the microwave.

Meanwhile, whisk the eggs, then stir in the ricotta, Gruyere, melted butter, salt, pepper, and basil. Sprinkle on the flour and baking powder and stir into the egg mixture.

Pour the egg mixture over the potatoes and place the pan in the center of the oven. Bake the frittata until it is browned and puffed, 50 minutes to 1 hour. It will be rounded and firm in the middle and a knife inserted in the frittata should come out clean. Serve hot. Makes 8 servings.

1 lb. Gala apples
1/2 cup water
1/2 cup sugar
1/2 tsp. finely grated fresh lemon zest
1/8 tsp. cinnamon
2 Tbls. apple brandy or Calvados

Peel and core apples, then cut into 1-inch pieces. Bring apples, water, sugar, zest and cinnamon to a boil in a 2-quart heavy saucepan, stirring occasionally, then reduce heat and simmer, covered, 15 minutes.

Remove lid and simmer until most of liquid is evaporated, 5 to 10 minutes. Add brandy and simmer, stirring occasionally,
1 minute. Mash apples with a potato masher or a fork to a coarse sauce, then cool. May be made up to 3 days ahead and chilled, covered. Makes about 1 1/4 cups.

1/2 cup brine-cured black olives, pitted and cut lengthwise into slivers
2 garlic cloves, finely chopped
3/4 tsp. dried hot red pepper flakes, or to taste
3 Tbls. extra-virgin olive oil
2 (14-to15-oz.) cans diced tomatoes
1/2 tsp. salt, or to taste
l lb. spaghetti
grated Parmesan

Cook olives, garlic and red pepper flakes in oil in a 12-inch nonstick skillet over moderate heat, stirring, for about 2 minutes. Stir in tomatoes and salt and simmer, stirring occasionally, until sauce is slightly thickened, 10 to 15 minutes.

While sauce is simmering, cook spaghetti in a 6-to 8-quart pot of boiling salted water until al dente. Drain spaghetti in a colander and add to sauce. Cook, tossing, over moderately low heat until pasta is coated, 30 seconds to 1 minute. Pass Parmesan at the table. Serves 4. Nancy's tip: When pitting olives, place on a cutting board. Using a broad blade knife, place it on top of the olive and smack with flat of hand to release pit.