Potato and Kale Frittata

Winnie Abramson, ND

By Winnie Abramson, ND


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5 from 1 vote

Enjoy a Red Potato Frittata with Kale and Rosemary. This one-pot meal features sautéed potatoes, shallots, garlic, kale, and rosemary, all bound together with lightly beaten eggs. Optional cheese adds extra flavor.

red potato kale frittata

Since I always have eggs on hand from my backyard chickens, 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 sautéed 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

red potato kale frittata
Print Recipe
5 from 1 vote

Potato and Kale Frittata

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast
Diet: Vegetarian
Servings: 8 slices
Calories: 170kcal


  • 2 tbsp olive oil
  • 1 tbsp shallot peeled and minced
  • 2 tsp garlic peeled and minced
  • 2 1/2 cups potatoes very thinly sliced small red "new" potatoes
  • 1 cup kale finely shredded
  • 2 tsp rosemary leaves or to taste
  • 8 eggs lightly beaten
  • 1/2 cup shredded cheese I used sharp cheddar; parmesan or gruyere might be nice, as well-optional
  • sea salt to taste


  • Heat the olive oil in a cast-iron skillet. Add the minced shallot and the garlic. Keeping the heat low, sauté until the shallot and garlic starts to color, but make sure it does not burn.
  • Add the thin potato slices and sauté 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.
  • 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.
  • 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.
  • 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.


Calories: 170kcal | Carbohydrates: 13g | Protein: 9g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 169mg | Sodium: 115mg | Potassium: 379mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1124IU | Vitamin C: 21mg | Calcium: 91mg | Iron: 2mg

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