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Potato and Onion Frittata with Rosemary


2 pounds potatoes, steamed and diced
1 large onion, diced
1/3 cup olive oil
Salt and freshly ground pepper
6-8 eggs beaten
2 teaspoons minced rosemary


  1. Sauté onion in olive oil until tender, then add potatoes and rosemary. Season well with salt and pepper.
  2. Add eggs to potato and onion mixture; cover and cook until the eggs are set.
  3. Serve hot, cold or at room temperature.