Rosemary Potato Frittata

I love teaching how to make frittatas, because once you get the technique down, it’s a matter of just adding your favorite flavors.


The eggs hold together all of the ingredients you love!  A frittata is a perfect egg dish to add to your Mother’s Day celebration!  Especially with fresh herbs to celebrate Springtime.

I love this particular recipe because I’m using things grown in the garden, and the flavor combination is delightfully delicious!


  • 2 tablespoons olive oil
  • 1/2 cup finely diced onion
  • 1 tablespoon very finely chopped fresh rosemary
  • 1 1/2 cups roughly chopped red potatoes, skin on
  • 8 eggs
  • 1/4 cup grated Gruyere cheese
  • Salt, pepper


Serves 4

Total Prep and Cooking Time: 30 minutes

Heat a 10-inch non-stick saute pan over medium heat.  Add the olive oil and onions and cook until softened, about 3 minutes.  Add the rosemary and cook until aromatic, about 30 seconds.  Then add the potatoes and continue to cook until they are tender, checking them with a fork for doneness, about 10 minutes.

While the potatoes are cooking, break the eggs into a mixing bowl and whisk them fairly vigorously until frothy, about 30 seconds.  Season generously with salt and pepper and set aside.

Once the potatoes are tender, season them to taste with salt and pepper.

Gently pour the whipped eggs over the ingredients in the pan.  Reduce the heat to medium-low and cook for approximately 2 minutes.  Sprinkle the top with the cheese, cover, and turn the heat to low. Cook covered just until the frittata has solidified, about 8 more minutes.

Gently slide the frittata out of the saute pan onto a plate or cutting board.  Cut the frittata into 4 or 8 even wedges.