Red Potato Frittata with Kale and Rosemary

I love having chickens. They are easy to care for. And remarkably entertaining.

chicken photo

The constant supply of organic eggs is pretty darn cool, too.

egg shells photo

Since I’ve always got eggs on hand, I make frittatas a lot. They’re so easy to customize and can be served warm or made ahead and reheated later; I also love the “one-pot” aspect. In the past, I’ve usually baked them in a deep dish pan the oven. Recently however, it occurred to me to that less energy would be used (and this recipe would be “greener”) if I did both the assembling and the cooking of the frittata in my well-seasoned cast-iron skillet on the stove. So this is how I make frittatas now.

For this dish, thinly sliced red potatoes are first sauteed with shallots and garlic until lightly browned and tender. Some kale is added for color and to boost the nutrient content…

potatoes and kale for frittata

…then some fresh rosemary is tossed in (I would have added more of the herb because really love it, but I was cautious since I wasn’t sure my kids would approve if I did).

You then add the lightly beaten eggs…

…and swirl the pan around so everything will cook evenly. Keep the skillet on the stove, covered and over very low heat, until the frittata is cooked through; I tossed some cheese on at the end, but this is completely optional.

potato kale frittata

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red potato kale frittata

This post is linked to Slightly Indulgent Tuesday, Hearth and Soul Hop-volume 37 and Simple Lives Thursday.

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Recipe for Red Potato and Kale Frittata with Rosemary

Yield- 8 slices


  • *2 tablespoons olive oil
  • *1 tablespoon peeled and minced shallot
  • *2 teaspoons peeled and minced garlic
  • *2 1/2 cups loosely packed very thinly sliced small red ("new") potatoes, preferably organic
  • *1 cup finely shredded kale preferably organic (I used Tuscan kale)
  • *2-3 teaspoons fresh rosemary leaves or to taste
  • *8 eggs preferably organic and free-range, lightly beaten
  • *1-2 handfuls shredded cheese preferably raw or organic (I used sharp cheddar; parmesan or gruyere might be nice, as well)- optional
  • *Coarse sea salt- optional
  • *Your favorite all natural hot sauce for serving- optional


  • 1. Heat the olive oil in a cast-iron skillet. Add the minced shallot and the garlic. Keeping the heat low, saute until the shallot and garlic starts to color, but make sure it does not burn.
  • 2. Add the thin potato slices and saute over low-medium heat for about 10 minutes, moving the potatoes around with a wooden spoon or spatula every now and then so they all cook evenly. The potatoes will soak up the oil and the pan will become dry: I remedy this by adding a few tablespoons of water to the pan every 2 minutes or so. You could keep adding oil instead, if you like, but water works just fine.
  • 3. When the potatoes are tender, add the kale and stir around for a couple of minutes. Add the rosemary leaves and cook for another minute or two. Use a spoon or spatula to make sure the potatoes and kale are distributed evenly across the pan.
  • 4. Pour in the beaten eggs and swirl the pan around so the eggs cover the potatoes and kale. Keep the heat as low as possible and cook, covered, until the bottom is golden brown and the egg at the top is set. If using the cheese, add it toward the end of cooking, so it melts.
  • 5. When finished cooking, allow the frittata to cool before cutting it into slices. Depending on how much and what kind of cheese you used, if any, sprinkle with a little coarse salt before serving. You can also squirt with a little of your favorite hot sauce, if that's your thing.

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66 thoughts on “Red Potato Frittata with Kale and Rosemary”

  1. I too love frittatas. I use a lot of kale, onions and bell peper in mine. I have used potatoes but not often. The good thing about frittatas is you can add just about anything you like. Once I add the eggs I cook on the stovetop until the bottom is done and then place under the preheated broiler to cook the top quickly. I put the cheese on last and broil just long enough to melt it. This saves a good bit of cooking time and prevents it from getting overcooked on the bottom.

  2. Winnie,
    I adore frittatas and your recipe sounds divine! I will be making this next week and sharing it on my FB page and Pinterest.

  3. Pingback: Fava Beans and a Nice Chianti | Greenling Houston
  4. WOW, what incredible photography on this page? I can’t decide whether I wanna stare at the photos or make the frittata?

    Great blog and keep those photos comin’.

  5. Looks delicious!

    This morning I made a Kale, Sausage, and Gruyere Frittata that was pretty dang tasty if you want to check it out. Adding potatoes would be a nice addition though.

    Great blog!

  6. Hi Winnie, your chicken at the top is delightfully cranky looking. They are such an expressive bird, I really enjoyed having chickens growing up and cannot wait to have them again as soon as we have the space.

    Your frittata is always great, I always find it surprising what children will like when I’m cooking dinner. A fun little surprise for you that they like rosemary!

  7. Awesome photo of the chicken – stumbled your site and it was so funny seeing that face! Love it. Beautiful photos – sounds delicious! I could eat fresh eggs every day.

  8. This looks great! I love that first picture. The chicken looks so happy :) I have never made a frittata before but I really should…yours looks great!

  9. This made me laugh so freakin’ hard… that chicken has a very intense look on its face. But the eggs it produces look absolutely gorgeous.

    I’m envious of your access to fresh eggs. How wonderful!

  10. Love this post photos and Frittata how cool is that you got fresh organic eggs every day!! Did you name your chickens? We buy organic whenever possible started it due to allergies 20 years ago. btw you’ve been stumbled!! :)

    • We did name them. But believe it or not, I keep forgetting the names and needing to ask my kids to remind me ;)

  11. That’s quite a face at the top of the post to welcome readers!
    Love a Sunday brunch frittata and yours would be perfect.

  12. Hi Dr. Winnie! So good to see you on the hop! I saw also you are on cook eat share and I am now following you there. I also added you to the hearth and soul hop twitter list so that all your daily posts will be shared with the list members in our hearth and soul hop daily newspaper so check your twitter feed for updates! Neato! You are so lucky to have chickens! I want them too, but my ancient bordie collie would bother them too much so I just get them from an Amish farm. Your frittatta looks super yummy! Thanks for sharing on the hearth and soul hop! All the best, Alex

    • One of my dogs has been a bit of a problem so now there is an electric fence that separates her from the chickens ;)

  13. I can not imagine not having our chickens after having them now for a few years. Their eggs just taste absolutely amazing!

  14. WOW! This looks fantastic! I love frittatas… and I have all of the ingredients to make this happen tonight…. you are my new muse! :) I’ve never used kale, and I have a fantastic bunch awaiting from my CSA in my fridge!

    I hope you’ll swing on over to and enter the CSN giveaway I’m hosting this week.

  15. This looks glorious and I am SUPER jealous. On vacation last summer, we were up in the mountains of NY and were able to get fresh organic farm eggs. They just don’t compare to the supermarket stuff. I wish I could find them locally!

  16. I’m so envious of your fresh organic eggs! When I visited my friends farm we had fresh eggs from their chickens and I haven’t had eggs that good in my entire life. So good.

  17. How nice having chickens and fresh eggs. I remember visiting my grandparents at the country side and drinking egg yolks from the freshest eggs. They just pock the little whole at the egg and that’s it:)
    Now back to your recipe-it looks wonderful:)

  18. Ok, I’m officially jealous of your chickens and that fabulous frittata :) How awesome to have a supply of organic eggs!

  19. This frittata looks so yummy! I’m not huge on eggs but with the addition of everything with them makes it very appealing to me!

  20. Oh man, fresh eggs look awesome. Finally, a frittata that doesn’t need baking! I unfortunately don’t have an oven in my current apartment :( Thanks for sharing, great photos :)

    • No oven? That is a shame. My intent was to give peeps an alternative to the oven for energy conservation reasons, so I am glad this helps you, as well!

  21. While this looks delicious, the photography at the top of the page of the chicken (rooster?) and the eggs are gorgeous in and of themselves.

    And I could really go for a 1AM potato & kale frittata right about now…

  22. Winnie – This looks wonderful and the picture of your chicken is just too adorable. Who knew you could raise chickens in New York??? :)

  23. I Love-Love-Love frittatas, how wonderful to have a constant supply of organic eggs…the blue ones are very cool BTW. For me, a reheated slice of frittata is a perfect breakfast with a hot cuppa- S

  24. Lucky you to have your own chickens! It must be wonderful to be able to have your own fresh organic eggs on hand. I love a good frittata, especially one packed with delicious veggies like this one.

  25. Is that a Black Australorp? I have two along with a Silver Laced Wyandotte and an Ameraucana. Which I suspect you have one of those too, with the blue eggs. Or an Aruacana? Or an Easter Egger?

    Anyway, nice post. I’m always looking of egg ideas since there’s no shortage around here.

  26. Looks beautiful and delicious! I love frittatas with potatoes & I love rosemary too…so, I will definitely be trying this one!

  27. This is a gorgeous dish and right up my alley. We make frittatas a lot for easy weeknight meals and I’m excited to try this version.

    Your chickens’ eggs are so pretty.

  28. I really enjoy frittatas, too, Winnie. I find them to be very versatile, easily adapting to different combinations of ingredients. And good any time of day – breakfast, brunch, lunch or dinner!