8 as an appetizer, 4 as a main course
You can serve this dish for brunch, lunch or supper (or cut in small squares for party appetizers), and no one ever seems to get tired of it. Any leftovers will keep in the refrigerator for three days and also freeze well. Incidentally, this frittata also makes wonderful lunch box fare.
Cook the potatoes in boiling, salted water until just tender, about 18 minutes. Drain and peel when cool enough to handle, and cut into 1/3-inch cubes. Set aside.
Meanwhile, warm the olive oil in a large nonstick skillet over moderate heat. Sauté the onion until lightly softened, about 3 minutes.
Add the pancetta and oregano. Stir in the frozen artichoke hearts and cook on both sides until thawed and just starting to brown, about 5 minutes. Season lightly with salt and pepper, and let cool to lukewarm.
Heat the oven to 375° F. Grease a shallow 6-cup baking dish lightly with olive oil.
Beat the eggs in a large bowl. Stir in cottage cheese, parsley, shredded cheese, 2 tablespoons of the Parmesan, and the artichoke mixture. Season with a little more salt (remember that the cheeses contain salt) and a generous grinding of black pepper. Gently stir in the reserved potato cubes. Spoon into the baking dish, and top with the remaining tablespoon of Parmesan. Bake until firm and a lightly dappled golden brown, about 40 minutes. Serve warm, not blistering hot, or at room temperature.
Cook’s Tip: A large bunch of parsley weighing about 3 ounces will yield 1 ½ cups finely chopped parsley leaves.
Recipe © copyright 2013 by Jacqueline Mallorca. The author of more than a dozen cookbooks, Gluten-Free Living Food Editor Jackie Mallorca’s most recent titles include The Wheat-Free Cook and Gluten-Free Italian. For more information, tips and recipes, visit her website at GlutenFreeExpert.com.
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