Easy Parmesan Potato Frittata

2 medium potatoes, about 12 ounces before peeling (or, 1 can of sliced or whole potatoes, drained well, about 10 ounces)

1 tbsp olive oil

1 medium yellow onion

1 large sprig of fresh rosemary (or ½ tsp dried rosemary)

2 oz parmesan cheese, finely shredded or grated

5 eggs

2 tbsp whole milk

1 tsp kosher salt, plus more for salting the water

½ tsp ground pepper

Chopped parsley for garnish (optional)

Directions at amyeverafter.com

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