Rosemary Potato Frittata

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Very good. I left out the onions because I didn't have any on hand, but it was still very tasty. I would recommend chopping the rosemary a bit, but that may just be a personal preference.

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It was easy, flavorful and leftovers heat up well and have even more rosemary-infused flavor. I will definitely make this again. I also put some sharp cheddar on top with the Parm-Reggiano shavings. With the potatoes/onion combo, a pepper &/or mushrooms would be a nice addition too.

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I made the frittata for a group of football fans (parents, and three two-year-olds for Sunday brunch and it was a crowd pleaser. I added some feta cheese and next time I would stir in a little extra salt or garlic salt with the eggs before throwing it all in the oven.

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This is absolutely the most delicious flavor combo I've ever had in a frittata. Funny enough, I've only ever had it for dinner, even though it's an egg dish. It's so easy, and so warm and comforting that it's the perfect thing to have for dinner after a long day. You could definitely add in as many additions as you wish, but it is perfect as-is!!!

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It's easy and tasty. I made this using crushed potato tots instead of whole potatoes and it still worked reasonably well. Even my 2-yr old ate it. Enough said.

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I made this for my husband, 5 and 2 year old and for me, of course. They LOVED it!!! I put in sausage as well and it was a BIG hit! Thank you Rachael for such a yummy recipe that even kids can enjoy.

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This recipe is so easy and the add-ins are endless! I can think of lots of additions to add or change! I made this after work and it did only take 30 minutes :

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I made this today as part of a Mother's Day brunch spread. Rave reviews!

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I agree with the posts that thiis is a great starting place; and I didn't read the reviews before the slicing began.

Fully intending to abide by the recipe the first time through I added the garlic to the oil, but saw the achiote and tossed some of that in and I was off to the races.

Sofrito went into the egg and whole milk mixture. I've discovered how to really use my individual serving size cast iron skillet and it was my friend in this down-sized version, creating a nice outside crispnes. I used Chihuahua cheese on top for a gooey, cheesy accent.

There's still plenty of room to play with this and I can see making the small size in the morning and for a to-go lunch.

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This is a wonderful recipe! It was so easy to make and it took very little hands on time once the ingredients were in the pan, and then finished off in the oven. There?s also the added bonus of having a heavenly aroma in the kitchen the whole time the frittata is cooking. I made the recipe as it, but like other reviewers have mentioned, using this recipe as a base, many different types of ingredients could be added in order to vary the recipe. My only criticism is that the portion size is way too much. I only made half of the recipe and it was still too much to serve to 3 people for breakfast. I think the original recipe would easily serve 8. I will definitely be making this recipe many times in the future!