Potato and Artichoke Frittata

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 (optional)

Preparation

1. Start by cleaning the artichokes: remove the tougher outer leaves, cut off the tips and the stem. Next, cut them in half, remove the inner choke and slice the artichokes into thin strips. Place them in water acidulated with lemon juice to prevent them from browning.

2. Peel the potatoes and slice them into thin strips or dice them, depending on your preference.

3. In a large skillet, sauté the finely chopped onion and garlic in olive oil. After a few minutes, add the potatoes and cook until they start to brown.

4. Add the artichokes to the skillet with the potatoes and let cook until both are tender, adjusting with salt and pepper. If necessary, add a little water to prevent sticking.

5. Meanwhile, 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 skillet with the artichokes and potatoes, being careful to distribute them evenly.

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

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

Trivia

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 inside soft.