Frittata di Carciofi e Patate (Artichoke and Potato Frittata)

Table of Contents

Toggle

Frittata di Carciofi e Patate

Print Recipe Pin Recipe

Course Appetizer, Side Dish

Cuisine Italian

Equipment

• Equipment Needed
• Skillet (preferably non-stick) – 10 inches in diameter
• Mixing bowl
• Whisk
• Cutting board and knife
• Peeler (for potatoes)
• Spatula

Ingredients

  

• Ingredients
• 2 medium potatoes peeled and thinly sliced
• 4 medium artichokes cleaned and thinly sliced
• 6 large eggs
• 2 tablespoons extra-virgin olive oil
• 1 garlic clove minced
• Salt and black pepper to taste
• 1 tablespoon fresh parsley chopped (optional, for garnish)
• 1 tablespoon grated Parmesan cheese optional

Instructions

 

• Instructions
• Prepare the Vegetables
• Potatoes: Peel and thinly slice the potatoes, about 1/8-inch thick, so they cook evenly and quickly.
• Artichokes: Trim away the tough outer leaves of each artichoke and remove the chokes if they’re large. Slice them into thin pieces to match the potatoes in thickness. If desired, soak the artichoke slices in water with a bit of lemon juice to prevent browning.
• Sauté the Vegetables
• In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the garlic and cook for about 30 seconds until fragrant.
• Add the potato slices to the skillet, season with salt and pepper, and cook for 5-6 minutes, stirring occasionally.
• Add the artichoke slices to the potatoes, adding another pinch of salt. Sauté for an additional 7-8 minutes, or until both vegetables are tender and slightly golden. Once done, remove from heat and set aside.
• Prepare the Egg Mixture
• Crack the eggs into a mixing bowl and season with a pinch of salt and black pepper.
• Whisk the eggs until well blended, then stir in the Parmesan cheese (if using) for a bit of extra creaminess and flavor.
• Combine and Cook the Frittata
• Pour the remaining tablespoon of olive oil into the skillet and return to medium heat. Add the sautéed potatoes and artichokes, spreading them out evenly.
• Pour the whisked eggs over the vegetables, tilting the skillet to ensure the egg mixture spreads evenly.
• Let the frittata cook undisturbed for 8-10 minutes. The edges will begin to set, but the center should remain slightly soft.
• Finish Under the Broiler
• Preheat your oven’s broiler. Carefully transfer the skillet to the oven and broil the frittata for 2-3 minutes or until the top is golden and fully set.
• Remove from the oven and let it stand for 5 minutes before slicing.
• Serve and Garnish
• Sprinkle with fresh parsley, if desired. Serve warm or at room temperature.
• Variations and Substitutions
• Dairy-Free: Skip the Parmesan cheese.
• Herbs: Try adding fresh basil or thyme for a different flavor profile.
• Cheese Lovers: Add a sprinkling of mozzarella or fontina for a creamier texture.
• Keto-Friendly: Replace potatoes with a low-carb vegetable like zucchini or bell peppers.
• Dietary Tips
• Gluten-Free: Naturally gluten-free, so no modifications are necessary.
• Vegetarian: This recipe is vegetarian-friendly as is.
• Vegan Alternative: Substitute eggs with a chickpea flour and water mixture for a plant-based version, although it may have a slightly different texture.
  

Keyword Frittata di Carciofi, Frittata di Carciofi e Patate, Frittata di Patate

This Italian classic combines tender artichokes and potatoes in a light, fluffy frittata that makes a delicious, satisfying dish for breakfast, lunch, or even a light dinner. The flavors are simple yet incredibly comforting, and the recipe is flexible for various dietary needs. From my own personal experience, this dish is a crowd-pleaser, balancing the earthy notes of artichokes with creamy potatoes in a way that’s both rustic and elegant. Let me show you how I make this delightful frittata.

Notes on What to Expect

This frittata has a creamy texture, with potatoes and artichokes that give it a hearty and comforting flavor. The artichokes add a subtle earthiness, while the potatoes make the dish feel substantial and satisfying. The eggs should be perfectly set without being dry. From my own personal experience, this frittata pairs well with a light side salad or a slice of crusty bread.

Recipe Overview

• Cuisine: Italian
• Course: Main Course or Side Dish
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Time to Stand: 5 minutes
• Total Time: 45 minutes
• Ease of Cooking: Easy
• Servings: 4
• Calories: ~230 per serving
• Estimated Cost of Ingredients: $10-12 (may vary by region)

Ingredients

• 2 medium potatoes, peeled and thinly sliced
• 4 medium artichokes, cleaned and thinly sliced
• 6 large eggs
• 2 tablespoons extra-virgin olive oil
• 1 garlic clove, minced
• Salt and black pepper, to taste
• 1 tablespoon fresh parsley, chopped (optional, for garnish)
• 1 tablespoon grated Parmesan cheese (optional)
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Frittata di Carciofi e Patate  now.

Equipment Needed

• Skillet (preferably non-stick) – 10 inches in diameter
• Mixing bowl
• Whisk
• Cutting board and knife
• Peeler (for potatoes)
• Spatula
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Frittata di Carciofi e Patate  now.

Instructions

1. Prepare the Vegetables
   • Potatoes: Peel and thinly slice the potatoes, about 1/8-inch thick, so they cook evenly and quickly.
   • Artichokes: Trim away the tough outer leaves of each artichoke and remove the chokes if they’re large. Slice them into thin pieces to match the potatoes in thickness. If desired, soak the artichoke slices in water with a bit of lemon juice to prevent browning.
2. Sauté the Vegetables
   • In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the garlic and cook for about 30 seconds until fragrant.
   • Add the potato slices to the skillet, season with salt and pepper, and cook for 5-6 minutes, stirring occasionally.
   • Add the artichoke slices to the potatoes, adding another pinch of salt. Sauté for an additional 7-8 minutes, or until both vegetables are tender and slightly golden. Once done, remove from heat and set aside.
3. Prepare the Egg Mixture
   • Crack the eggs into a mixing bowl and season with a pinch of salt and black pepper.
   • Whisk the eggs until well blended, then stir in the Parmesan cheese (if using) for a bit of extra creaminess and flavor.
4. Combine and Cook the Frittata
   • Pour the remaining tablespoon of olive oil into the skillet and return to medium heat. Add the sautéed potatoes and artichokes, spreading them out evenly.
   • Pour the whisked eggs over the vegetables, tilting the skillet to ensure the egg mixture spreads evenly.
   • Let the frittata cook undisturbed for 8-10 minutes. The edges will begin to set, but the center should remain slightly soft.
5. Finish Under the Broiler
   • Preheat your oven’s broiler. Carefully transfer the skillet to the oven and broil the frittata for 2-3 minutes or until the top is golden and fully set.
   • Remove from the oven and let it stand for 5 minutes before slicing.
6. Serve and Garnish
   • Sprinkle with fresh parsley, if desired. Serve warm or at room temperature.

Variations and Substitutions

• Dairy-Free: Skip the Parmesan cheese.
• Herbs: Try adding fresh basil or thyme for a different flavor profile.
• Cheese Lovers: Add a sprinkling of mozzarella or fontina for a creamier texture.
• Keto-Friendly: Replace potatoes with a low-carb vegetable like zucchini or bell peppers.
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Frittata di Carciofi e Patate  now.

Dietary Tips

• Gluten-Free: Naturally gluten-free, so no modifications are necessary.
• Vegetarian: This recipe is vegetarian-friendly as is.
• Vegan Alternative: Substitute eggs with a chickpea flour and water mixture for a plant-based version, although it may have a slightly different texture.

Nutritional Information (Per Serving)

• Calories: 230 kcal
• Carbohydrates: 14g
• Protein: 10g
• Fat: 15g
• Fiber: 3g

Helpful Tips

• Even Cooking: Thinly slicing the vegetables helps ensure they cook quickly and evenly.
• Non-Stick Skillet: Using a non-stick skillet makes it easier to flip or serve the frittata without sticking.
• Broiling Caution: Watch the frittata closely under the broiler as it can go from golden to burned quickly.

I hope this guide has made creating this delicious Frittata di Carciofi e Patate feel a little less daunting! Have you tried this recipe before, or are you planning to make it now? Please, be honest, and let me know in the comments below, I love hearing feedback from real people like you. So, please, leave your honest comment!