This potato frittata is super quick, tasty, and economical. It makes a delicious vegetarian meal full of flavor.
Keyword: potato frittata
1lbpotatoes, peeled and cut into 1-inch cubes
1Tbspfresh rosemary, chopped (or 1/2 Tbsp of dried rosemary)
3 large eggs(or 4 small eggs)
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.
Skillet: I used a 9-inch fry pan in this recipe, it works fine for 2 servings. If you double the quantities, use a larger skillet and adjust the cooking time accordingly (you might need to bake the frittata longer until the egg mixture is set and opaque).
Potato frittata with cheese & rosemary by TheCleverMeal.com