Rosemary Potato Frittata

  • Level: Easy
  • Total: 35 min
  • Prep: 5 min
  • Cook: 30 min
  • Yield: 4 servings
Save Recipe

Ingredients

1/4 cup extra-virgin olive oil

1 large clove garlic crushed

1 pound baby potatoes

1 small onion

3 to 4 sprigs fresh rosemary, finely chopped

Salt and freshly ground black pepper

12 eggs, beaten

1/2 cup milk, half-and-half or cream

1/2 cup Parmigiano-Reggiano

Directions

  1. Heat oven to 450 degrees F.
  2. Heat the olive oil in medium heat-proof skillet over medium-low heat with the clove of crushed garlic. Let the garlic infuse the oil while you thinly slice the potatoes and onion; then remove the garlic. Add the potatoes and onions to the skillet and season with rosemary and salt and pepper, to taste. Raise the heat a little and cook for 6 to 7 minutes. Turn the potato/onion mixture over and cook for 5 minutes more. In a large bowl, whisk the eggs and milk together. Add the egg mixture to the skillet and move them around and under the potatoes to settle them. Transfer the skillet to the oven and bake until golden on top, about 10 to 12 minutes. Scatter the cheese on top, turn the oven off and let sit for another couple of minutes. Remove from the oven and serve.

Individual Potato Gratins

Cheesy Potato Casserole

One Recipe, Two Meals: Creamy, Cheesy Potato Soup

Potato Basil Frittata

Frittata with Potato and Prosciutto

Spinach and Potato Frittata

Potato and Zucchini Frittata

Country Potato, Pea, and Pancetta Frittata

🤤 More Drool-Worthy Recipes