Potato and Artichoke Frittata



Potato and Artichoke Frittata

Frittata? It has always been the tasty and quick answer to a last-minute lunch, but the frittata can be rich and delicious, like our potato and artichoke frittata! An easy-to-prepare vegetarian main course with our recipe that involves cooking vegetables and eggs in a single pan. We added the typical side dish of artichokes and potatoes to the homemade frittata, which gives this dish an extra kick. Enjoy it as a seasonal main course or in small bites at an aperitif like the artichoke, mushroom and smoked bacon frittata. If the combination of artichokes and potatoes is to your liking, don't miss other interesting dishes that will enhance your menus:

  • Potato flan with artichoke salad
  • Mini beef, potato and artichoke pies
Ingredients for an 11-inch skillet
Eggs 6
Purple artichokes 2 - (Carciofo Romanesco type)
Red potatoes 0.7 lb (300 g)
Extra virgin olive oil to taste
Fine salt to taste
Black pepper to taste
Grana Padano PDO cheese 1.1 oz (30 g)
Garlic 1 clove
Thyme to taste

How to prepare Potato and Artichoke Frittata

To prepare the frittata, start by cleaning the artichokes, removing the outer and tougher leaves 1, peeling the stem 2 (shortening it if very long), and then trimming the tips 3

Cut them in half lengthwise. Now remove the choke 4 and scrape any internal tips. Slice the quarters thinly, about a quarter inch 5, and place the artichokes in acidulated water with lemon while you continue with the preparation. Peel the potatoes 6

Cut them in half and slice them thinly 7. In a non-stick pan, add a splash of oil and flavor the base with a crushed clove of garlic in its skin 8. Add the artichokes 9

Add the potatoes 10 and a pinch of salt, stir and cook over high heat for 4-5 minutes. Then cover with the lid 11 and continue for another 10-12 minutes at a lower temperature. At this point, the vegetables will be soft and well-cooked and you can remove the garlic. Meanwhile, in a bowl, beat the eggs with the cheese 12.

Season with a bit of salt 13, pepper, and thyme. Pour the mixture over the potatoes and artichokes 14. Cover with the lid 15 and cook for about 7 minutes. 

Use the spatula to compact the frittata and make it well-rounded 16. Flip the frittata and cook it on the other side for about 4-5 minutes 17, without the lid. Finally, slide it onto a serving plate 18 and enjoy it warm or hot.

How to store

Store the potato and artichoke frittata in the refrigerator in an airtight container for up to one day. Freezing is not recommended.


As an alternative to garlic, you can use a shallot. Artichokes can be frozen raw, already cleaned and sliced, to speed up preparations.