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Potato and Artichoke Frittata

17/11/2023

The potato and artichoke frittata is a rustic and tasty dish, perfect for a hearty meal. Here is the recipe:

Ingredients

  • 4 artichokes
  • 3 medium potatoes
  • 6 eggs
  • 1 small onion
  • 1 clove of garlic
  • Extra virgin olive oil to taste
  • Salt and pepper to taste
  • Chopped parsley (optional)
  • Grated Parmesan cheese (optional)

Preparation

  1. Start by cleaning the artichokes: remove the outer harder leaves, cut off the tips and the stem. Then, cut them in half, remove the “beard” inside and slice the artichokes thinly. Place them in water acidulated with lemon juice to prevent them from blackening.

  2. Peel the potatoes and slice them thinly or dice them, according to your preference.

  3. In a large pan, lightly fry the finely chopped onion and garlic in olive oil. After a few minutes, add the potatoes and cook until they start to golden.

  4. Add the artichokes to the pan with the potatoes and continue cooking until both are tender, seasoning with salt and pepper. If necessary, add a little water to prevent sticking.

  5. In the meantime, beat the eggs in a bowl, add salt, pepper and, if you like, some chopped parsley and grated Parmesan.

  6. Pour the beaten eggs into the pan over the artichokes and potatoes, making sure to distribute them evenly.

  7. Cook the frittata over medium-low heat. When it starts to set, use a plate or a lid to help flip it and cook on the other side until the desired browning is achieved.

  8. Once cooked, the potato and artichoke frittata is ready to be served, hot or cold according to preference.

Curiosity

The frittata is an extremely versatile dish, perfect for unleashing creativity in the kitchen. In Italy, it is often prepared to recycle leftovers or to create a quick and nutritious meal. The secret to a perfect frittata lies in patience: cooking over low heat allows the eggs to set without burning, keeping the interior soft.