Rosabelle's Potato Frittata

Elevate your brunch game with Rosabelle's Potato Frittata, a hearty and flavorful dish combining tender golden potatoes, fluffy eggs, and melted cheddar cheese in every bite. This one-pan recipe is infused with aromatic herbs like parsley and thyme, along with sautéed onions and garlic for a savory depth of flavor. Perfectly cooked on the stovetop and finished in the oven for a golden, custard-like texture, this frittata is as simple as it is satisfying. Ready in just 45 minutes, it’s an ideal choice for a weekend breakfast, an easy weeknight dinner, or meal prep. Whether you’re hosting guests or feeding the family, this versatile recipe is sure to impress.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 medium Rosabelle potatoes (or any small golden potatoes)
• 8 large eggs
• 0.25 cups whole milk (or cream)
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1 small yellow onion
• 2 cloves garlic cloves
• 2 tablespoons fresh parsley (chopped)
• 1 teaspoon fresh thyme leaves
• 0.5 cups shredded cheddar cheese (or your choice of cheese)
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.25 teaspoon paprika (optional)

Directions

Step 1

Peel the Rosabelle potatoes and cut them into thin slices, about 1/8 inch thick. Set aside in a bowl of cold water to prevent browning.

Step 2

Crack the eggs into a large mixing bowl. Add the milk, salt, black pepper, and paprika (if using). Whisk thoroughly until well combined.

Step 3

Preheat your oven to 375°F (190°C).

Step 4

Heat a large oven-safe skillet (10–12 inches) on medium heat. Add the olive oil and butter, allowing the butter to melt.

Step 5

Drain and pat the potato slices dry with a kitchen towel or paper towels. Add the potatoes to the skillet and cook for 5–7 minutes, stirring occasionally, until they start to soften.

Step 6

While the potatoes cook, finely dice the onion and mince the garlic. Add the onion to the skillet with the potatoes and continue to cook for 3–4 minutes, until the onion becomes translucent.

Step 7

Stir in the minced garlic, parsley, and thyme. Cook for 1–2 minutes until fragrant.

Step 8

Reduce the skillet's heat to low and evenly spread the potato-onion mixture across the bottom.

Step 9

Pour the egg mixture over the potatoes, tilting the skillet gently to ensure the eggs coat everything evenly. Sprinkle the shredded cheese over the top.

Step 10

Cook on the stove for 3–4 minutes, just until the edges begin to set.

Step 11

Transfer the skillet to the preheated oven and bake for 15–18 minutes, or until the frittata is fully set and the top is golden.

Step 12

Carefully remove the skillet from the oven and let the frittata cool for 5 minutes before slicing.

Step 13

Slice into wedges and serve warm. Garnish with additional parsley if desired.

Nutrition Facts

Serving size	(1247.2g)

Amount per serving	% Daily Value*
Calories	1692.7

Total Fat 98.9g	0%
Saturated Fat 37.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1585mg	0%
Sodium 2180.0mg	0%
Total Carbohydrate 123.3g	0%
Dietary Fiber 15.6g	0%
Total Sugars 12.5g
Protein 80.0g	0%

Vitamin D 371IU	0%
Calcium 804.2mg	0%
Iron 13.3mg	0%
Potassium 3444.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.3%

Protein: 18.8%

Carbs: 29.0%