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This easy potato frittata is flavorsome and deliciously soft. It requires budget-friendly ingredients and makes a delicious vegetarian meal packed with protein.
Frittata is a no brainer, economical, and you can add to the egg mixture any sort of vegetable or cheese that might happen to be hiding in the fridge.
I grew up eating frittatas filled with just about any combination of random ingredients. And it’s still my hero, really, especially when I want to whip up a meal in no time.
And this potato frittata is no exception. So humble, yet full of flavor. It’s the perfect combination of crispy golden potatoes and custardy eggs. Simple, good, and super economical.
If you have some roasted potatoes on hand, you can use them here, but cooking them from scratch doesn’t take long. And there’s no need to boil them first (life is too short!) but just pan fry them until crispy, they will shine alongside the aromatic rosemary and the cheddar.
Super tasty, this potato frittata is always a hit and it’s versatile. It’s perfect for a savory brunch, for quick weeknight dinner, and if served in bite-sizes, it makes a delicious party nibble.
Extra bonus? It keeps well in the fridge.
WHAT INGREDIENTS YOU NEED
- Fresh or dried rosemary
- Grated cheddar (or other cheese of your choice)
- Olive oil
- Garlic powder
- Salt & pepper
HOW TO COOK IT
- Pan-fry potatoes, rosemary, and seasoning in a good non-stick pan.
I LOVE this fry pan, it’s non-stick perfection with the minimum amount of oil and it’s oven-safe!
- It takes about 12-15 minutes on medium heat, the potatoes cook nicely and pack plenty of flavor.
- Pour the egg and cheese mixture over the potatoes and cook for about 3-4 minutes until the edges begin to set.
- Transfer the pan to the oven and bake for a couple of minutes until the mixture is set.
- Let it cool for 5 minutes and enjoy!
RECIPE NOTES & TIPS
Potato and rosemary frittata was a staple in my house when I was a kid, but frittata is actually a blank canvas for many different ingredients.
Herbs like rosemary, thyme, or parsley work well and you can add also your favorite cheese. Grated parmesan, cheddar, and goat cheese are my favorites.
The possibilities are endless.
How long does this potato frittata keep?
You can serve it warm or cold, it keeps well in the fridge in an airtight container (up to 3 days) and you can reheat leftovers in the microwave!
Plus, frittata is super versatile, it makes a great party food recipe and feeds a crowd: whip up a big batch, cut it into bite-sizes and enjoy!
More recipes featuring eggs?
If you make this potato frittata, pls let me know. Leave a comment, rate it or tag a photo #theclevermeal on Instagram. I would love to hear from you!
Potato frittata with cheese & rosemary
- 1 Tbsp olive oil
- 1 lb potatoes, peeled and cut into 1-inch cubes
- 1 Tbsp fresh rosemary, chopped (or 1/2 Tbsp of dried rosemary)
- 1/2 tsp garlic powder
- 1/2 tsp fine salt
- 1/8 tsp black pepper
- 3 large eggs (or 4 small eggs)
- 1/4 cup cheddar, grated
- 1/4 tsp salt
- pinch of black pepper
- Peel and cut the potatoes into 1-inch cubes.
- Heat a non-stick pan (I use a 9-inch pan) and add the olive oil.
- Add potatoes, rosemary, garlic powder, salt, pepper, and gently pan fry over medium heat, stirring frequently, for about 12-15 minutes or until the potatoes are fork-tender and slightly brown.
- Whisk the eggs, cheese, salt, and pepper.
- Preheat the oven to 375 F°/190 C°.
- Pour the egg mixture evenly over the potatoes, reduce the heat, and cook until the eggs at the edges are beginning to set (this will take about 3-4 minutes).
- Transfer the skillet to the oven and bake for a couple of minutes (keep an eye on it) or until the center looks set with a firm jiggle.
- Let it cool for 5 minutes, then cut into wedges and serve.