On TV: Artichoke and Potato Frittata

Wedge of Frittata with Artichokes and Potatoes

I shared a recipe for a frittata with greens, radishes and goat cheese here on Minced blog in early June.  It had been a while since I made a version of this easy and satisfying egg dish and it reminded me of how quickly frittatas come together and just how good they are. One can find inspiration for frittatas in abundance at your local farmer’s market or even your refrigerator’s vegetable bin, but this recipe, one of my favorite versions that I’ve tried this summer, borrows from Spanish cuisine and I enjoyed sharing it yesterday on WCNC’s Charlotte Today show.

The Spanish Tortilla Espanola is often found on tapas menu and is an omelet comprised of potatoes, onions and eggs. You fry the potatoes and onion in olive oil and then add a couple of eggs to set the dish.   Traditionally, cooking the tortilla involves flipping it over with two skillets; a technique that even when mastered invokes apprehension and anxiety in the cook. Once cooked, you cut the tortilla into wedges or small squares and serve warm or at room temperature.

Frittata with Artichokes and Potatoes in Pan

Frittatas, the Italian version of omelets, share many similarities to the Spanish tortilla, but use more eggs and as such are a bit denser, requiring a longer cooking time.   Frittatas, like tortillas, may also be flipped between two skillets, but I find that a quick stint in the oven works just as well without the angst.

Close-up of Frittata in Skillet
In a nod to the Spanish Tortilla Espanola, in this frittata small creamer potatoes are thinly sliced and sautéed with minced shallots in olive oil.  Garlic, fresh parsley and marinated artichokes follow before eggs and a sprinkling of finely grated parmesan finish the dish. Once cooked, you can serve the frittata warm right from the pan for an easy dinner or allow it to cool and slice it into wedges for a cocktail hors d’oeuvre or picnic appearance. Happy cooking!

Frittata Slice

Potato and Artichoke Frittata – Printer Friendly Recipe
Serves 6

Cut into wedges, we packed this up for a 4th of July picnic and it was exactly what we wanted on a hot summer evening.   Filling, but not sleep inducing, it would also make a great brunch dish straight from the oven.

8 large eggs
2 tablespoons extra virgin olive oil
1 large shallot, finely chopped
½ lb creamer potatoes, thinly sliced
1 teaspoon salt, more to taste
Freshly ground black pepper, to taste
2 garlic cloves, minced
1 (10-ounce) jar marinated artichoke hearts, drained and quartered
2 tablespoons minced flat leaf parsley, more for garnish
about ¼ cup finely grated Parmesan cheese

Place a rack in the top third of the oven and preheat the oven to 375 degrees.

Beat the eggs in a large bowl. Set aside.

Heat an oven-safe, non-stick medium (10-inch) skillet over medium-high heat. Add the olive oil and then add the shallot and sliced potatoes. Add the salt and freshly ground black pepper then cook, stirring occasionally, until the potatoes soften. Stir in the chopped garlic and cook, stirring constantly, for about 30 seconds or until fragrant. Add the quartered artichokes and parsley and cook until heated through.

Distribute the ingredients evenly in the skillet with a spoon and carefully pour the beaten eggs over the ingredients. Sprinkle the frittata with the Parmesan and place the skillet in the preheated oven. Cook until the eggs are just set (don’t overcook as the eggs will turn rubbery). I find this usually takes about 15 minutes, but start checking after 12 minutes (sooner if you are using a larger skillet).

Remove the frittata from the oven and run a spatula around the edge to loosen.   Let sit for 5 minutes then turn the frittata out on a serving platter. Cut into slices and serve warm or at room temperature garnished with minced parsley.


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