Cook the potatoes ahead of time and seal them in a flat covered container (so they’re easy to stack) or resealable plastic bag. Refrigerate until ready to pack up the cooler. Chop and measure the other ingredients, too, so all you need to do is begin cooking in camp.
Feel free to substitute dried herbs for the fresh—dried dill, basil, or oregano all hold their flavor well and are particularly good with eggs and potatoes. Use a third of the amount of fresh—or a generous palmful, that you can crush with your fingers as you sprinkle them into the eggs with the sour cream.
Not in camp? Start the potato frittata on the stovetop, then finish it in a 375-degree oven for the final 25-30 minutes.