Dutch Oven Potatta  

Recipe Courtesy of: Lisa Golden Schroeder, cookbook author, editor and blogger at fooddesigns

Prep Time: 10 min | Cook Time: 40 min | Serves: 6


  • ½ c. broccoli slaw mix
  • ½ c. chopped red bell pepper
  • 3 green onions, sliced
  • 16 oz. boiled or microwaved, chilled 2-Bite Tasteful Selections® potatoes, quartered (Recipe favorites: Honey Gold or Sunrise Medley)
  • Salt and pepper, to taste
  • 10 large eggs
  • 1 container (8 oz.) sour cream
  • ½ c. torn fresh herbs (dill, parsley, and/or basil)
  • 4 oz. (1 c.) shredded Parmesan or Swiss cheese, divided


Heat a 10-inch Dutch oven or heavy skillet over medium heat. Add 1 tablespoon oil; sauté slaw mix, bell pepper, and onions for about 5 minutes or until nearly tender. Stir in the chilled potatoes; cook and stir 5 minutes or until lightly browned. Season with salt and pepper.

Meanwhile, beat eggs, ½ cup sour cream, herbs, ½ cup cheese, salt and pepper together with a fork in a medium bowl. Add remaining 1 tablespoon oil to pan. Pour in the egg mixture, shaking the pan to evenly distribute the mixture and allow it to flow under the vegetables. Cook, without stirring, for about 5 minutes or until the edges begin to set.

Sprinkle remaining ½ cup cheese over eggs; cover and reduce heat to low. Cook 25-30 minutes, or until golden brown around the edges and the center is set. Cut into wedges and serve with a dollop of sour cream and spicy tomato salsa if you’d like.


  • Switch up the potatoes, trying Purple Passion™ or Sunburst Blend™. Any combination of vegetables, including chopped up leftovers from another camp meal, works too—in the summertime shred up a large zucchini or toss in a box of sliced mushrooms. Or just use all prepped veggies you can buy for salads…

Recipe Tip(s):

  • 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.

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