Rosemary Potato Frittata Recipe | Food Network UK
Whether it's for a springtime spread or a delightful weeknight dinner, this rosemary potato frittata is wonderfully easy to make and always a family-favourite.
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Cooking tools:
- Oven
- Stove
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Spatula
Ingredients
- 60ml extra-virgin olive oil
- 1 large clove garlic crushed
- 500g baby/new potatoes
- 1 small onion
- 3 to 4 sprigs fresh rosemary, finely chopped
- Salt
- freshly ground black pepper
- 12 eggs, beaten
- 125ml milk, or cream
- 60g Parmigiano Reggiano
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