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.
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:
Just checking.....when the recipe calls for grated potatoes, does mean finely grated like lemon zest or Parmesan cheese or shredded like hash browns or Kraft cheddar cheese into fine or medium about 1-inch long thin or medium shreds?
To amend my previous review, I now use a Calphalon nonstick skillet and have no trouble with the frittata sticking. I just tried this recipe with asparagus, thyme, roasted red peppers, and fontina. Another good combination.
my family loves this recipe :)
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?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.