2 md Onions
1 lb Red potatoes; small
2 tb Olive oil
1 cl Garlic; finely chopped
1 ts Salt; or to taste
1 1/2 c Artichoke hearts, marinated;
-well drained
10 Eggs
1/4 c Flat-leaf parsley; chopped
1/3 c Parmesan cheese; grated
Black pepper; to taste
Peel, quarter, and slice the onions. Scrub the potatoes, and if
they are very small, cut in 1/4" slices; if they're larger, quarter
them lengthwise, then slice them.
Heat 1-1/2 tb olive oil in a large non-stick saute pan. Cook the
onions, potatoes, and garlic in the oil, with a little salt,
stirring them often until they are tender.
Drain the marinated artichoke hearts well and trim off any tough,
fibrous leaves. Quarter the artichoke hearts and add them to the
potatoes and onions in the pan; stir everything together, then
remove the pan from the heat.
Beat the eggs in a large bowl with 1/2 ts of salt, the chopped
parsley, grated Parmesan cheese, and black pepper to taste. Add all
the vegetables in the pan to the eggs, and stir it all together.
Clean the saute pan to remove the starchy residue from the
potatoes, wipe it dry, and then heat the remaining 1/2 tb of olive
oil in it. Pour in the egg and vegetable mixture, spreading it
evenly, lower the heat to a very small flame, and cover the pan.
Cook the frittata for 8-10 minutes, or until the eggs at the top
are almost set.
Put the pan under a hot broiler for a few minutes to finish the
frittata. It should be just slightly golden brown on top. Loosen
the frittata gently with a knife or spatula until it moves freely
in the pan, then slide it out onto a platter or place a platter
over the pan and invert. Cut the frittata in wedges to serve.
This is best eaten warm or at room temperature, so if you are
taking it to a picnic, pack it into the hamper rather than the
cooler. If you must keep it longer than a few hours, refrigerate it
but allow it to come to room temperature before serving for best
flavor.
