Artichoke and crisp frittata
- Portion size: Serves 4
- Hands-on time 20 min
- Difficulty: easy
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.
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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.
Nutrition
- 441kcals Calories
- 29g (6g saturated) Fat
- 27g Protein
- 15g (1.2g sugars) Carbs
- 4.7g Fibre
- 1g Salt
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