ARTICHOKE AND POTATO FRITTATA

ARTICHOKE AND POTATO FRITTATA image

Yield 1 or 2 portions

Number Of Ingredients 10

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1/2 cup (6-8) artichoke hearts (thawed if frozen), drained.
2 T olive oil
1 small paper, cooked and cubed.
1 t fresh rosemary leaves
Salt and freshly ground pepper to taste
3 eggs
1/4 t salt
2 T shredded fresh mozzerella cheese
1 T freshly grated Parmesan cheese
Chopped frish Italian parsley, for garnish.

Steps:

1. Bring a small saucepan of lightly salted water to a boil, and add the artichoke hearts. Lower the heat and simmer for 3 minutes; then rinse, drain and pat dry. Set them aside. 2. Heat 1 T of the oil in a 10-inch flameproof skillet (preferably nonstick). Add the potato and rosemary and saute until golden and crisp - about 3 minutes. Add the artichoke hearts and saute until golden, about 2 minutes. Sprinkle with a pinch of salt and pepper and set aside. 3. Preheat the boiler. 4. Lighly beat the eggs with the 1/4 t salt and pepper to taste. Heat the remaining 1 T oil in the same skillet. Pour in the eggs and cook over medium-low heat stirring lighly just until the bottom is set, 3 to 4 minutes. The top shuld still be wet. Add the artichokes and potatoes; sprinkle wih the cheeses. Place the skillet under the broiler and cook until the frittata is golden and sizzling, about 2 minutes. Sprinkle with parsely and serve immeidately.