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Rosemary Potato Frittata Recipe

Rosemary Potato Frittata

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (32)

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Average Rating:

Total Reviews: 32

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  • on April 30, 2013

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    This was a great dish for dinner with a side green salad.

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  • on October 14, 2012

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    This was a great recipe to play around with and to serve to guests...even if frittatas are "so 2007". = Sliced about 5-6 golfball sized yukons into coins and fried a little longer to crisp as recommended in other reviews. I used a local creamline whole milk and also added about 6 ounces of shredded gruyere to the egg mixture as recommended in one of the previous reviews. This cheese turned out to be a great addition and perhaps added the extra flavor some other reviews were longing for. I could have used the entire 8 oz block of gruyere I think but it certainly didn't suffer at 6. I used a 10 in. cast iron pan which I think is a must for this. After the initial 12 minutes, I left this in our warmer drawer for at least 15 mins while I finished up maple sausage and had our waffle station in queue. If I were to do this again, I might add some sliced red pepper right at the end of the potato and onion browning to add a little sweetness to taste and color to presentation.

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  • on November 17, 2011

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    Great recipe, very tasty! I had to leave the cheese out b/c the person I was cooking it for doesn't like cheese, and it was still really good. It was my first frittata and I found this recipe very easy to follow and it turned out great! Thanks Rachael!

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  • on November 17, 2011

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    Fantastic.............baked it in the oven the entire time......will make it again

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  • on October 09, 2011

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    This recipe is good, but a little lacking. I mixed in some grated parmesan and browned, chopped up bacon when adding the eggs, and it was still missing something. Might help to season the eggs before adding them and maybe add some gruyere cheese.

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  • on July 11, 2011

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    You could add anything you like - bacon, mushrooms, etc - but it's great just like this!

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  • on June 28, 2011

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    I thought this was a great base recipe for a frittata. Added mushrooms, bacon and dried tomatoes. As another reviewer mentioned... I put my cheese in the egg mixture. My hubby & I really enjoyed it with some home made garlic toast. Yum! Thanks Rachael Ray!!

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  • on February 05, 2011

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    So Tasty! I added cooked crispy bacon to the recipe and everyone LOVED it! I was worried about the amount of olive oil from other reviews and it was perfect! There was no greasy overload. In fact next time I think I might add a little cheese inside the recipe instead of just on top at the end! By the way I should mention my husband is very finicky and likes his food "dry" and he loved this!!!!

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  • on February 01, 2011

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    Good not great. I think this recipe calls for too much olive oil - there were little pools of olive oil floating on top of my frittata when it came out of the oven. Also, I used a carton of egg substitute in place of half the eggs to cut back on cholesterol.

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  • on January 31, 2011

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    This is the greatest and easiest recipe. I added some spinach to it and I bet you can add just about anything you want to...whatever is in the fridge. Tonight was a cold night out, I didn't feel like going to the store so I whipped this up for dinner with some homemade bread. YUM! Rachel, you are a mom's best friend! This will be a mainstay in my recipe collection.

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