directions
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1
Place potatoes in a large pot and cover with cold water
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2
Bring to a boil and cook for about 15 minutes or until tender
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3
Cool, then cut into 1/2-inch thick slices
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4
Chop onion and cut roasted pepper into julienne strips
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5
Slice artichoke hearts in strips
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6
Stack basil leaves and chop
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7
Remove parsley leaves from stems and chop
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8
Saute onion in olive oil to soften
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9
Spread in an oiled 9 x 13 inch dish
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10
Add the potatoes to the skillet; cook for 3 to 5 minutes, turning them often, until browned
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11
Arrange potatoes over the onions
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12
Scatter the roasted pepper, artichoke hearts, basil and parsley on top. In a medium bowl, whisk the eggs, Parmesan, salt and pepper
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13
Pour over the vegetables
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14
Bake for 30 to 35 minutes or until eggs are set
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15
Serve hot or warm.
ARTICHOKE AND POTATO FRITTATA
ingredients
- 1-1/2 pounds small white rose or red potatoes
- 1 medium onion
- 1 roasted red pepper
- 1 (15-ounce) can artichokes, rinsed and drained
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh parsley
- 2 tablespoons olive oil
- 12 large eggs
- 1/3 cup freshly grated Parmesan
- Salt and pepper to taste