Recipes

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
Directions
  1. Place potatoes in a large pot and cover with cold water
  2. Bring to a boil and cook for about 15 minutes or until tender
  3. Cool, then cut into 1/2-inch thick slices
  4. Chop onion and cut roasted pepper into julienne strips
  5. Slice artichoke hearts in strips
  6. Stack basil leaves and chop
  7. Remove parsley leaves from stems and chop
  8. Saute onion in olive oil to soften
  9. Spread in an oiled 9 x 13 inch dish
  10. Add the potatoes to the skillet; cook for 3 to 5 minutes, turning them often, until browned
  11. Arrange potatoes over the onions
  12. Scatter the roasted pepper, artichoke hearts, basil and parsley on top. In a medium bowl, whisk the eggs, Parmesan, salt and pepper
  13. Pour over the vegetables
  14. Bake for 30 to 35 minutes or until eggs are set
  15. Serve hot or warm.


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