This Rosemary Potato Frittata is the Perfect Comfort Food

One of the best parts of the holiday season is that our oven is always on, and we’re constantly experimenting with tasty new recipes. If you enjoy doing the same, we’ve got another amazing way to bake your potatoes this holiday season.

Joy Wilson, cookbook author and the food blogger behind the Instagram page joythebaker shared a delicious rosemary potato frittata on her blog. It’s the perfect comfort food and it will do a great job warming you up during the cold winter days if you decide to give it a shot.

Wilson decided to go with a ready-to-use crust for this delicious recipe, but making one on your own is always an option if you’re in the baking mood or can’t find one at your local store.



  • 2 large russett potatoes, peeled and thinly sliced to thinner than 1/4-inch
  • 2 shallots, peeled and thinly sliced
  • 2 tablespoons coarsely chopped fresh rosemary leaves, plus more for topping
  • sea salt and crushed red pepper flakes
  • 6 large eggs
  • 1 cup half-and-half
  • 1/2 cup grated parmesan cheese
  • 1 Diamond of California Walnut Nut Pie Crust


  • 1 golden delicious apple, peeled and diced
  • 1 shallot, peeled and thinly sliced
  • 1/4 cup chopped parsley and any other fresh herbs you have
  • 3 tablespoons grated parmesan cheese
  • 1/4 cup coarsely chopped walnuts


  1. Place a rack in the upper third of the oven and preheat oven to 375 degrees F.
  2. Place thinly sliced potatoes, shallots, and rosemary in a medium bowl. Sprinkle generously with salt and crushed red pepper flakes. Toss to coat.
  3. In a medium bowl whisk together eggs and half-and-half until thoroughly combined. Add a good pinch of salt and crushed red pepper flakes to the custard and whisk well.
  4. Unwrap the Diamond of California Walnut Nut Crust and layer in the seasoned potato mixture. Sprinkle with cheese, reserving a few tablespoons for after baking. Pour the custard into the pie filling, being sure to cover all of the potatoes. Press any potatoes down into the custard as needed.
  5. Bake quiche for 40-45 minutes until the quiche is baked and puffed and the potatoes are cooked through.
  6. While the quiche bakes, in a small bowl stir together the gremolata ingredients.
  7. Allow the quiche to cool to room temperature. Slice generously and top with apple gremolata.
  8. Store the quiche covered in plastic wrap in the refrigerator for up to 4 days.