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Recipe: Rosemary potato frittata

Posted May 29, 2014

Rosemary potato frittata

I have fond memories of a week in Spain years ago, eating slices of cold tortillas - an egg and potato dish - most days for lunch or dinner. 

Some might call these Spanish omelettes, except they aren't like omelettes at all. They're more like a frittata or crust-less quiche where you cook the ingredients all together and cut it in slices like a pie. I've tried several variations of recipes for tortillas or frittatas and never really came close to my memories until I made this Rachel Ray recipe for rosemary potato frittatas, which I found on Food Network's website.

This is an easy, inexpensive (especially if you have rosemary growing in your backyard), any night of the week kind of recipe. It's delicious hot out of the oven. But I prefer to eat it cold the next day and briefly be reminded of that week in Spain.

Rosemary Potato Frittata
Adapted from Food Network

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
9 eggs, beaten (The recipe called for 12, but I just had nine on hand and it was great).
1/2 cup milk, half-and-half or cream (I used milk)
1/2 cup Parmigiano-Reggiano (I'll cut this back to 1/3 cup next time I make this)

Heat oven to 450 degrees F.

Heat the olive oil in a medium skillet that you can put in the oven with a clove of crushed garlic. Let the garlic infuse the oil over medium-low heat. While that happens, thinly slice the potatoes and onion. Remove the garlic. 

Add the potatoes and onions to the skillet, along with the rosemary and salt and pepper. Turn up the heat and cook for about 7 minutes. Then flip the mixture and cook for a bit more. I let them cook for about 7 or 8 minutes longer.

While that happens, crack the eggs and whisk the eggs and milk together. Add the egg and milk mixture to the skillet and stir it up a bit so the egg is all around the potatoes. Put the skillet in the oven and let it cook for 10 to 12 minutes. Then turn the oven off, sprinkle the cheese on top and let it sit in the oven for another couple of minutes. 

This recipe served my family of four light eaters a dinner for four and two lunches the next day for the adults.

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