Artichoke and potato frittata
by Tavolino
A rustic and flavorful frittata, perfect for spring. The combination of tender artichokes and potatoes creates a main dish that is soft on the inside and golden on the outside, ideal served either warm or cold.
Ingredients
- eggs 6
- potatoes 300 g
- artichokes 4
- rosemary 1 sprig
- grated Parmesan 40 g
- salt to taste
- pepper to taste
- extra virgin olive oil to taste
- lemon 1/2
Preparation
- 1
Clean the 4 artichokes, slice them thinly, and soak them in cold water with the juice of 1/2 lemon to prevent them from darkening.
- 2
Peel the 300 g of potatoes and cut them into small cubes.
- 3
Heat a drizzle of extra virgin olive oil in a pan.
- 4
Add the drained artichokes, the potatoes, 1 sprig of rosemary, and a pinch of salt.
- 5
Let them cook for a few minutes to develop flavor, then add a ladle of hot water.
- 6
Cook for 15 minutes until the vegetables are tender, then let them cool slightly.
- 7
In a bowl, beat the 6 eggs with salt, pepper, and 40 g of grated Parmesan.
- 8
Remove the rosemary from the vegetables and fold the artichokes and potatoes into the egg mixture.
- 9
Heat more oil in a non-stick pan and pour in the mixture, leveling the surface.
- 10
Cook for about 8-10 minutes over medium heat.
- 11
Loosen the edges with a spatula, then flip the frittata using a plate or a lid.
- 12
Cook the other side for a few minutes, then transfer to a plate and serve cut into cubes.