Adding potatoes to a frittata makes it filling enough for dinner, especially if paired with a green salad. The frittata also makes a great appetizer and is tasty at room temperature.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
You can play with the basic recipe, substituting other ingredient combos for the chard, rosemary, and cheese. Try one of these or create your own:
Really good and leftovers the next day (after heating in oven) were even better.
We all like this frittata, even the meat eater in the family. Cooking for three, I halved the recipe and made it in a 10-inch pan. When cooking the potatoes in the skillet and stirring them with a silicone spatula, they were sticking to the bottom of the pan. I switched to a wooden spatula to keep that fond scraped up lest it burn. (Maybe I should have let it form a crust?)
This week’s Moveable Feast saddles up for a chuck wagon dinner in Greenough, Montana. Our host chef Pete Evans joins chef Ben Jones, of Paws Up, and grilling master Rory…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?