Potato Frittata

Place the potatoes in a medium saucepan, cover with water, bring to a boil, and boil until just tender, about 20 minutes. Drain well.

Preheat the oven to 375 degrees F. Heat 3 tablespoons of the olive oil in a 12-inch nonstick skillet over high heat, until the oil sizzles. Add the cooked potatoes and cook for 5 minutes, stirring once. Add 2 tablespoons of the rosemary, reduce the heat to medium-high, and cook for 5 minutes, stirring once. Add 1 teaspoon of the chopped garlic and 1/8 teaspoon of the pepper and cook for 5 minutes, stirring once.

In a large bowl, beat the eggs, º teaspoon of the salt and the remaining rosemary with a whisk, and set aside. Stir in the potatoes.

Heat the remaining 3 tablespoons of oil in a nonstick, ovenproof skillet until sizzling. Add the potato-egg mixture and cook for 2 minutes, stirring to prevent sticking. Transfer the skillet to the oven and bake for 15 minutes. Turn the frittata over and cook for another 15 minutes.

Slide the frittata onto a serving dish, sprinkle with the remaining salt, and serve warm or at room temperature.