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Artichoke and crisp frittata

Name: Artichoke and crisp frittata
Prep time: 20 min
Total time: 20 min
Yield: Serves 4
Ingredients: 12 large free-range eggs; 80g thick-cut ready salted crisps (we used Kettle Chips); 400g tin artichoke hearts; 2 tbsp extra-virgin olive oil, plus extra to drizzle; 2 garlic cloves, finely sliced; 40g rocket; ¼ bunch parsley, leaves picked; 1 banana shallot, finely sliced; Balsamic vinegar to drizzle; 1 tbsp capers, roughly chopped

By: Pollyanna Coupland
Food producer, delicious.

Published: 24 Apr 24
Updated: 14 May 24

Crisps in a frittata?! It really does work – and if you don’t believe us, believe legendary El Bulli chef Ferran Adrià, who was the first to popularise it. We’ve added creamy artichokes and a zingy side salad to cut through the richness.

Have a go at making your own root vegetable crisps.

Easy
May 2024

Test kitchen approved

Serves 4
Hands-on time 20 min

Have a go at making your own root vegetable crisps.

Nutrition: Per serving

Calories: 441kcals
Fat: 29g (6g saturated)
Protein: 27g
Carbohydrates: 15g (1.2g sugars)
Fibre: 4.7g
Salt: 1g

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Ingredients

12 large free-range eggs
80g thick-cut ready salted crisps (we used Kettle Chips)
400g tin artichoke hearts
2 tbsp extra-virgin olive oil, plus extra to drizzle
2 garlic cloves, finely sliced
40g rocket
¼ bunch parsley, leaves picked
1 banana shallot, finely sliced
Balsamic vinegar to drizzle
1 tbsp capers, roughly chopped

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Method

Heat the oven to 180ºC fan/gas 6. Whisk the eggs in a large bowl with plenty of pepper, then gently stir in the crisps (which should add enough salt).
Drain the artichokes and squeeze out the excess water, then roughly chop the petals, leaving the circular bases whole. Put the oil in a medium (24cm) ovenproof frying pan and, once hot, fry the artichokes for 3 minutes, stirring until they start to crisp a little. Add the garlic, fry for a minute or two until fragrant, then pour in the egg and crisp mixture. Immediately transfer the pan to the oven and cook for 10-12 minutes until cooked all the way through and a knife pushed into the centre comes out clean.
Turn out the frittata onto a board and leave to cool a little. Meanwhile, mix the rocket, parsley leaves and finely sliced shallot in a bowl. Dress with a drizzle of olive oil and a dash of balsamic vinegar, then top with the capers. Serve the frittata warm or at room temperature with the salad alongside.

Recipe from May 2024 Issue

Nutrition

Nutrition: per serving

Calories: 441kcals
Fat: 29g (6g saturated)
Protein: 27g
Carbohydrates: 15g (1.2g sugars)
Fibre: 4.7g
Salt: 1g

delicious. tips

Want to know the difference between a tortilla and a frittata? A frittata is Italian and finished in the oven, whereas a tortilla is Spanish, classically made with sliced potatoes and wholly cooked on the hob.