Grilled Artichoke and Potato Frittata

Frittatas are good warm or at room temperature. Serve with a salad.


  • 1 Tablespoon olive oil
  • 1/4 water
  • 2 small potatoes, diced
  • 2 small grilled artichokes, sliced lengthwise into 8ths or 2 canned or frozen artichoke hearts, quartered
  • salt and pepper to taste
  • 1 clove garlic, minced
  • 4 eggs
  • 2 Tablespoons grated Parmesan cheese


  • Preheat the oven to 400F with a rack in the middle.
  • Heat the oil and 1/4 cup of water in a 10" nonstick skillet that can go in the oven. Add the potatoes, garlic, salt and pepper. Cover and let steam for 4-5 minutes. The potatoes should be just barely tender.
  • Remove the lid and let the water evaporate while the potatoes finish cooking, about 8 minutes, stirring now and then.
  • While the potatoes cook, put the eggs, cheese and a bit more salt and pepper in a small bowl and whisk or stir with a fork. (You can also add extra cheese, like grated Cheddar at this point.)
  • Spread the filling ingredients around and then pour in the eggs and cheese. Cook without stirring until the edges of the eggs are set, just about 1 minute. Then put the pan in the oven to finish cooking, about 10 minutes.
  • Slide onto a plate, cut in wedges and serve.